1/1 Photo of Oka Popo (American Samoa) - Raw Fish Stew
This recipe is from week six of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This dish is made from coconut milk, vegetables and raw fish. It is good as an appetizer if you find too much raw fish overwhelming. Note: it is very important to use a sushi grade fish if you are going to make this recipe.
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- 2 tablespoons salt
- 2 cups water
- 1 lb raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna)
- 1/2 cup cubed cucumber, seeds removed
- 1 tomato, chopped
- 1/2 one onion, finely diced
- 1 cup coconut milk
- 1 tablespoon fresh cilantro, chopped
- juice of one lime
- salt and pepper
- 1Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
- 2Meanwhile, chop the vegetables.
- 3At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
- 4Now put it back in the fridge--it's traditionally served cold.
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Nutritional Facts for Oka Popo (American Samoa) - Raw Fish Stew
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 277.2
- Calories from Fat 109
- Total Fat 12.1 g
- Saturated Fat 11.4 g
- Cholesterol 0.0 mg
- Sodium 3520.8 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 0.8 g
- Sugars 39.7 g
- Protein 1.3 g
The following items or measurements are not included: