Entree: Samoa – Oka iʻa (Raw fish in coconut)

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 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh firm tuna or white fish (trevally/snapper), skinless and boneless, cut into 1/2-inch (1 cm) cubes
- 6 limes, juiced (about 1 cup (240 ml)) — enough to cover the fish
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 2 medium tomatoes, seeded and diced (about 10 oz (280 g))
- 1 small cucumber, peeled, seeded and diced (about 6 oz (170 g))
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 2 green onions, thinly sliced (about 11/16 oz (20 g))
- 1 small chili (bird's eye or Samoan chili), finely chopped, to taste (about 0.18 oz (5 g))
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh cilantro or local herbs for garnish (optional)

Show original ingredient measurements

- 1 lb (450 g) fresh firm tuna or white fish (trevally/snapper), skinless and boneless, cut into 1/2-inch (1 cm) cubes
- 6 limes, juiced (about 1 cup / 240 ml) — enough to cover the fish
- 1 cup (240 ml) coconut cream (or thick coconut milk)
- 2 medium tomatoes, seeded and diced (about 10 oz / 280 g)
- 1 small cucumber, peeled, seeded and diced (about 6 oz / 170 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 green onions, thinly sliced (about 20 g)
- 1 small chili (bird's eye or Samoan chili), finely chopped, to taste (about 5 g)
- 1/2 tsp (2 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh cilantro or local herbs for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the cubed fish (1 lb (450 g)) in a glass or ceramic bowl and pour the lime juice (about 1 cup (240 ml)) over it, ensuring the fish is submerged; cover and refrigerate for 15–30 minutes until the fish turns opaque and is "cooked" by the citrus.
2. Drain most of the lime juice from the fish, leaving just a little to keep the mixture moist (about 1–2 tbsp (15–30 ml)). Add the coconut cream (1 cup (240 ml)) and gently fold to combine.
3. Add the diced tomatoes (0.00025 oz (2 / 280 g)), cucumber (0.00021 oz (1 / 170 g)), sliced red onion (0.00031 oz (1 / 115 g)), green onions (0.0035 oz (2 / 20 g)), and chopped chili (0.0071 oz (1 / 5 g)) to the bowl. Season with salt (1/2 tsp (2 g)) and pepper (1/4 tsp (1 g)).
4. Gently mix all ingredients, taste and adjust seasoning. Chill briefly (10–15 minutes) to marry flavors, then garnish with cilantro or local herbs if using and serve cold.

1. Place the cubed fish (1 lb / 450 g) in a glass or ceramic bowl and pour the lime juice (about 1 cup / 240 ml) over it, ensuring the fish is submerged; cover and refrigerate for 15–30 minutes until the fish turns opaque and is "cooked" by the citrus.
2. Drain most of the lime juice from the fish, leaving just a little to keep the mixture moist (about 1–2 tbsp / 15–30 ml). Add the coconut cream (1 cup / 240 ml) and gently fold to combine.
3. Add the diced tomatoes (2 / 280 g), cucumber (1 / 170 g), sliced red onion (1 / 115 g), green onions (2 / 20 g), and chopped chili (1 / 5 g) to the bowl. Season with salt (1/2 tsp / 2 g) and pepper (1/4 tsp / 1 g).
4. Gently mix all ingredients, taste and adjust seasoning. Chill briefly (10–15 minutes) to marry flavors, then garnish with cilantro or local herbs if using and serve cold.