Oka (Samoan Coconut Fish)

About This Recipe

Oka is American Samoa's answer to ceviche. Fresh fish is marinated in citrus until opaque, then combined with coconut cream, cucumber, and tomato for a refreshing dish. This oka (samoan coconut fish) is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 4

• 400 gvery fresh tuna or mahi-mahi(cut into 2 cm cubes)
• 6 tbspfresh lime juice
• 3/4 cupcoconut cream
• 1 smallcucumber(diced)
• 1 mediumtomato(diced)
• 1/2 tspsalt

Instructions

1. 1

   Cure fish

   Toss fish cubes with lime juice and salt. Cover and refrigerate 15 minutes until fish turns opaque on the outside.

2. 2

   Drain

   Drain most of the lime juice from the fish, leaving a few tablespoons.

3. 3

   Combine

   Add coconut cream, cucumber, and tomato. Stir gently to combine.

   Add coconut cream just before serving to prevent it from turning watery.

4. 4

   Serve

   Serve immediately in small bowls or on a platter with crackers or taro chips.

Variations

• •

  Add sliced red onion and chili for more punch.

• •

  Use octopus or shrimp instead of fish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Must be eaten the same day it is made.

Frequently Asked Questions