samoanstarter
Oka
Samoan-style raw fish marinated in coconut cream and citrus — the Pacific's answer to ceviche.
Prep
20 min
Cook
0 min
Servings
4
Difficulty
Easy
★★★★★
4.9(1,820 ratings)#raw-fish#coconut#citrus#no-cook#gluten-free
About This Recipe
Oka is Samoa's beloved raw fish dish. Fresh fish is cubed and 'cooked' in citrus juice, then dressed with rich coconut cream, sliced vegetables, and chilli. It is served cold as a starter or light meal and is a fixture at any Samoan celebration.
Ingredients
Serves 4
- 500 gsashimi-grade tuna or snapper, cubed 2 cm
- 120 mlfresh lime juice (about 6 limes)
- 200 mlcoconut cream
- 1 mediumtomato, diced
- 3spring onions, sliced
- 1red chilli, finely sliced
Instructions
- 1
Marinate fish
Combine fish and lime juice in a non-reactive bowl. Refrigerate for 15–20 minutes until fish turns opaque on the outside.
- 2
Drain
Drain most of the lime juice from the fish.
- 3
Dress
Pour coconut cream over fish and stir to coat.
- 4
Add vegetables
Fold in tomato, spring onions, and chilli. Season with salt if needed.
- 5
Serve
Serve immediately in chilled bowls.
Pro Tips
- →
Use the freshest fish possible — quality is everything here.
- →
Taste the citrus marinade; it should be pleasantly sharp.
Variations
- •
Use canned coconut milk for a lighter dressing.
- •
Add diced cucumber for extra crunch.
Storage
Consume immediately after preparing for food safety.
History & Origin
Oka has been prepared in Samoa for generations and is closely related to similar raw fish dishes found across Polynesia, from Hawaii to Tahiti.
Frequently Asked Questions
Does the lime juice fully 'cook' the fish?
The acid denatures surface proteins but the fish is technically still raw inside; always use sashimi-grade fish.
Nutrition Facts
Per serving (220g) · 4 servings total
Calories280kcal
Protein30g
Carbohydrates7g
Fat15g
Fiber1g
Protein30g
Carbs7g
Fat15g
Time Summary
Prep time20 min
Cook time0 min
Total time20 min
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