Oka i'a (Samoan Raw Fish Salad)
Fresh raw fish cubes cured briefly in lime or lemon juice, then folded with coconut cream, onion, tomato, and cucumber. It's a bright, cooling dish, especially popular in the heat of the day.
- Prep
- 25 min
- Cook
- 0 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Sharp knife
- •Glass or ceramic mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10
- carbs
- 6
- protein
- 24
- calories
- 210
Instructions
- 1
Cut the fish into even 1/2-inch cubes. Place the cubes in a glass bowl.
- 2
Pour the lime juice over the fish and toss. Let it sit 8-10 minutes until the surface turns opaque.
- 3
Drain off most of the lime juice.
- 4
Gently mix in the coconut cream, onion, tomato, and cucumber.
- 5
Season with the salt and chili if using.
- 6
Chill briefly in the refrigerator. Serve cold in small bowls.
Chef's tips
Use the freshest sashimi-grade fish you can find. Cut it into even cubes so the citrus cures all the pieces evenly.
Storage
Best eaten the same day; refrigerate no more than a few hours before serving.
Reheating
Not applicable, served cold.
Common mistakes to avoid
- •Leaving the fish in lime juice too long, which makes it tough and rubbery
- •Using fish that is not fresh enough to eat raw safely
Serving suggestions
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