Oka i'a
Oka i'a is Samoa's most celebrated dish — raw fish marinated briefly in lime juice, then finished in fresh coconut milk, with cucumber, onion, and tomato adding texture and contrast. The name means 'raw fish' in Samoan, and the preparation is a Pacific island cousin of ceviche: the lime softens the fish slightly but does not cook it. Coconut milk is added just before serving, not during the marination, which keeps its freshness. The quality of the fish is the whole point: firm, fresh, sashimi-grade tuna or mahi-mahi are standard choices. The lime marination time matters — fifteen to twenty minutes firms the exterior without making the fish mealy or overly acidic. The coconut milk must be freshly opened or full-fat canned; low-fat versions produce a watery result. The dish is served cold, immediately after assembly.
Rich in protein
Filling and nutritious
Rich in omega-3
Light and healthy
Ingredients 4 servings
- 500g sashimi-grade tuna or mahi-mahi, skinned and boned, cut into 1.5 cm cubes
- 120ml fresh lime juice (about 6 limes)
- 200ml full-fat coconut milk (freshly opened or canned)
- 1 medium cucumber, peeled, deseeded, and finely diced
- 1 small red onion, finely diced
- 2 ripe tomatoes, deseeded and diced
- 1 small red chilli, finely chopped (optional)
- 1 spring onion, finely sliced
- 1 tsp fine sea salt
- Freshly ground black pepper
- Fresh coriander leaves, to garnish
How to make it
- 1Place the cubed fish in a non-reactive (glass or ceramic) bowl; pour over 120ml fresh lime juice and toss until every piece is coated; refrigerate for 15–20 minutes — the surface should turn opaque while the centre stays translucent.
- 2While the fish marinates, soak the diced red onion in cold water for 10 minutes, then drain; this softens its raw bite without losing the crunch.
- 3Drain the fish thoroughly through a fine sieve; discard most of the lime juice but reserve 2 tablespoons.
- 4Return the fish to a clean bowl; add the cucumber, drained red onion, tomatoes, chilli and spring onion; toss gently so the fish stays intact.
- 5Pour in 200ml coconut milk and the reserved 2 tbsp lime juice; add the salt and a few grinds of pepper; fold everything together gently — the coconut milk should coat without breaking the fish.
- 6Taste and adjust salt or lime; serve immediately, very cold, in shallow bowls; scatter fresh coriander leaves on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
