Oka I'a

Instructions

1. 1 Cut the very fresh fish into even two-centimetre cubes. Place in a glass bowl and pour the lime juice over the fish, ensuring all pieces are submerged. Refrigerate for one to two hours, stirring once, until the fish turns opaque throughout from the acid cure.
2. 2 Drain the cured fish, discarding the lime juice. The fish should be firm and white on the outside but can still be slightly translucent in the very centre for the best texture. Season lightly with salt at this stage.
3. 3 Add the diced red onion, cucumber, tomatoes, and minced chili to the drained fish. Toss gently to combine without breaking the fish cubes apart. Keep everything cold throughout the preparation for food safety and optimal texture.
4. 4 Pour the coconut cream over the fish and vegetable mixture. Fold gently to coat everything evenly in the rich, white cream. The combination of tangy cured fish and creamy coconut is the signature flavour profile of Samoan oka.
5. 5 Taste and adjust seasoning with additional salt or lime juice as needed. The oka should be creamy, tangy, and refreshing with a gentle chili kick. Refrigerate for fifteen minutes to let the flavours meld before serving.
6. 6 Serve the oka chilled in a coconut shell or bowl over taro leaves or lettuce. This Samoan ceviche is the island's most cherished dish, served at every family gathering, Sunday feast, and celebration throughout Samoa and the Samoan diaspora.