Recipe by GiddyUpGo
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.
Top Review by mo_manea
Yes we polynesians (samoans) love our oka.. im not sure if we'd call it a raw fish stew.. :) but nice recipe.. one variation.. some of us like to squeeze lemon onto the fish.. let that flavor sink into it.. while we prepare the rest of the ingredients.. that flavors infuses into the fish... i think its time to make my family some right now.. Happy Eating Everyone.. :)
- 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 tomatoes, chopped
- 1⁄2 one onion, finely diced
- 1 cup coconut milk
- 1 tablespoon fresh cilantro, chopped
- juice of one lime
- salt and pepper
Directions See How It's Made
- Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
- Meanwhile, chop the vegetables.
- At 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.
- Now put it back in the fridge--it's traditionally served cold.