Oka Samoan Raw Fish and Coconut Milk
Experience the vibrant flavors of the Pacific Islands with Oka, a traditional Samoan dish featuring raw fish marinated in zesty lime juice and enveloped in creamy coconut milk. In this refreshing recipe, tender cubes of fresh white fish—such as snapper, tuna, or mahi-mahi—are "cooked" in lime juice before being delicately combined with a medley of colorful vegetables, including red onion, tomato, cucumber, and spring onions. A hint of optional red chili adds a subtle kick. The dish is finished with a sprinkle of salt, black pepper, and fragrant coriander for garnish. Perfect as a light, chilled appetizer or a satisfying main course, this no-cook delight captures the essence of tropical cuisine in just 25 minutes. With its balance of fresh, citrusy, and creamy notes, Oka is a must-try for fans of ceviche and other raw seafood dishes.
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Recipe Information
Ingredients
- 500 grams fresh white fish (such as snapper, tuna, or mahi-mahi)
- 120 ml lime juice
- 240 ml coconut milk
- 1 medium red onion, finely diced
- 2 medium tomato, diced
- 1 medium cucumber, diced
- 2 stalks spring onions, chopped
- 1 small red chili, finely sliced (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh coriander, chopped (optional, for garnish)
Instructions
Rinse the fish under cold water and pat it dry with a paper towel. Cut the fish into small bite-sized cubes, approximately 1.5 cm in size.
Place the fish cubes in a large bowl and pour the lime juice over them. Ensure all the fish is completely submerged in the lime juice. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes to allow the fish to marinate and 'cook' in the acidity of the lime juice.
While the fish is marinating, prepare the vegetables. Dice the red onion, tomato, and cucumber into small, uniform pieces. Chop the spring onions and finely slice the red chili if using.
After marinating, drain the lime juice from the fish using a strainer and return the fish to the bowl.
Pour the coconut milk over the marinated fish and stir gently to coat the fish evenly.
Add the diced red onion, tomato, cucumber, spring onions, and red chili (if using) to the bowl. Season with salt and black pepper. Mix everything gently to combine thoroughly.
Taste and adjust the seasoning if necessary. If desired, garnish with freshly chopped coriander before serving.
Serve immediately as a light appetizer or a main dish. Oka is best enjoyed chilled and fresh.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 35.6 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 245 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3568 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
