COPPEROka i'a recipe
Cubes of raw fish cured in lime juice, then mixed with coconut cream, tomato, onion and cucumber: Samoa's raw fish salad.
Ingredients
- 600 g fresh fish
- 100 ml lime juice
- 200 ml coconut cream
- 2 tomatoes
- 1 onion
- 1 cucumber
- 1 tsp salt
- 1 tsp pepper
How to make Oka i'a
- Dice 600 g of fresh fish into small cubes about 1 cm in size and place them in a bowl.
- Squeeze the juice of 2 limes over the fish and let it marinate for 15 minutes for flavor development.
- Chop 1 tomato, 1 onion, and 1 cucumber into small pieces about 1 cm long, ensuring uniformity.
- In a large mixing bowl, combine the marinated fish with the chopped tomato, onion, and cucumber.
- Add 200 ml of coconut cream, 1 tsp of salt, and 1/1 tsp of pepper, mixing all ingredients thoroughly.
- Taste and adjust seasoning if necessary before serving the dish chilled.
- Serve Oka i'a on a plate, garnished with lime wedges for an extra tangy flavor.
What is Oka i'a?
Oka i'a is a traditional dish from Samoa, and takes about 30 minutes from start to finish. It is built around fresh fish, coconut cream and lime juice. The recipe below uses 8 ingredients and is written out step by step.
How long does Oka i'a take?
At 30 minutes it is quicker than 97% of the 586 dishes in Copper's atlas. The method runs to 7 steps, the longest being 15 minutes.
Any tips for making Oka i'a?
Let the diced fish sit in the lime juice for 15 minutes before adding the coconut cream and vegetables.
How Oka i'a compares
At 30 minutes, Oka i'a is among the 20 quickest of the 586 dishes Copper documents. Fresh fish appears in no other dish in the atlas.
Cooked with the same thing elsewhere
Other traditional dishes built on lime juice, from other countries.
- Ambuyat 🇧🇳 Brunei Darussalam
- Kokoda 🇫🇯 Fiji
- Jerk chicken 🇯🇲 Jamaica
- Laap 🇱🇦 Laos
- Kokoda 🇵🇬 Papua New Guinea
- Ota ika 🇹🇴 Tonga
Copper documents Samoa alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.