Oka i’a (Raw Fish Salad)
Serves: 5
Prep time: 15 minutes
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of the Country Kitchens 2026 Country of Study Collection – Samoa
Ingredients:
- 500g fresh firm fish (e.g. snapper, flathead or kingfish), diced into 1cm cubes
- ½ cup fresh lemon or lime juice
- ¼ brown onion, finely diced
- 2 spring onions, thinly sliced
- 2 tomatoes, diced into small cubes
- 1 Lebanese cucumber, diced into small cubes
- 1 cup light coconut milk
- Salt and pepper, to taste
- 1 chilli, finely chopped (optional)
Method:
- PLACE diced fish in a bowl and cover with the freshly squeezed juice.
- MARINADE fish for 10-15 minutes until opaque in colour. Drain excess juice off the fish.
- ADD the onion, spring onions, tomato and cucumber to the fish and toss to combine.
- STIR in the coconut milk and season with salt and pepper to taste.
- REFRIGERATE for an hour before serving.
- GARNISH with chilli.
What's Great About It:
Oka i’a is the Samoan version of ceviche or fish salad. The key to this recipe is making sure the fish is as fresh as possible and has a firm texture. Simple to prepare using just a few ingredients, serve this salad as a starter or light meal. Try serving it on a bed of lettuce and garnished with coriander or parsley for extra flavour.
