Entree: American Samoa – National Cuisine – Oka I'a (Samoan raw fish marinated in citrus and mixed with coconut cream and fresh vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh firm fish (tuna, mahi-mahi, or other reef fish), skinless and cubed into 1/2–3/4 inch pieces
- 3/4 cup (180 ml) fresh lime juice (about 6–8 limes)
- 1/2 tsp (3 g) salt, or to taste
- 1 cup (240 ml) coconut cream
- 1 cup (150 g) ripe tomato, seeded and diced
- 1 cup (150 g) cucumber, seeded and diced
- 1/2 cup (75 g) red onion, very thinly sliced
- 1 small fresh chili (ahi or serrano), thinly sliced (adjust to heat preference)
- 2 tbsp (8 g) chopped fresh cilantro or green onion
- Fresh taro, cassava, or plain rice for serving (optional)

Instructions

1. Place cubed fish in a nonreactive bowl and pour lime juice over it, stirring to coat. Cover and refrigerate 10–20 minutes until the fish becomes opaque but remains tender; timing depends on fish size and personal preference.
2. Drain most of the lime juice, leaving a small amount for flavor but removing excess liquid so the dish is not watery.
3. Gently fold in coconut cream until fish is evenly coated.
4. Add diced tomato, cucumber, sliced red onion, sliced chili, salt, and chopped cilantro or green onion. Stir gently to combine.
5. Chill the mixed Oka I'a 10–15 minutes to meld flavors, then taste and adjust salt or chili as needed.
6. Serve cold or at cool room temperature with taro, cassava, or steamed rice.