Spring is in the air, and we are all looking for new and fresh cooking ideas.
As you may guess, coconut is a staple of the South Pacific islands, and each island has a unique raw fish dish.
In Fiji, this dish is called “Kokonda”; in The Cook Islands, “Ika Mata”; and in Samoa, “Oka.”
Today I am sharing a recipe for Samoan Fish Salad “Oka.”
A delicious Samoan fish salad that will leave you wanting more. It is similar to a Latin ceviche but made with coconut milk too.
This dish should be served the day you prepare it!
Course: Appetizer or a light meal
Cuisine: Samoan
Prep Time:15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving: 4
Calories: 238 kcal
Ingredients:
- 1 lb. Tuna, Red Snapper, or Mahi Mahi (debonded). You can use any fresh fish you like. Just make sure it is fresh fish.
- 1/2 cup lime juice freshly squeezed
- 1/4 onion diced
- 2 green onions
- 2 small tomatoes diced
- 1 cucumber Peeled, seeded, and diced
- 1 red pepper, seeded and diced
- 1 cup Coconut milk
- 1 serrano or hot red chili pepper minced (optional)
- salt to taste
Instructions:
- Cut up your fish into bite-size pieces.
- Put in a bowl and cover with the freshly squeezed citrus juice.
- Marinate for about 10 minutes or until you finish cutting the other vegetables. The citrus cooks the diced fish quickly.
- Dice up the vegetables into similar bite-size pieces.
- Drain the citrus from the fish and add the vegetables
- Add in the coconut milk
- Add salt to taste
- Refrigerate for about an hour to let all the flavors meld together, then serve
Please send us a photo of your results and your review.