Entree: American Samoa – Central Culinary Region – Oka iʻa (Fish in coconut, raw coconut‑cured fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) firm white fish (ahi, mahi mahi, or snapper), cut into 1/2 in (1 cm) cubes
- 3/4 cup (180 ml) freshly squeezed lime juice (about 6–8 limes)
- 1 cup (240 ml) coconut cream (freshly pressed or canned)
- 1 medium tomato, seeded and diced (about 6 oz (170 g))
- 1/2 medium cucumber, peeled, seeded, and diced (about 4 oz (115 g))
- 2 green onions, thinly sliced (about 1 oz (30 g))
- 1 small red onion, very thinly sliced (about 2 oz (60 g))
- 1 small hot pepper (bird’s eye or Scotch bonnet), finely chopped (adjust to heat preference)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) grated fresh coconut (optional, for texture)
- Fresh cilantro or local greens for garnish (optional)
- Cooked taro, breadfruit, or steamed rice for serving

Show original ingredient measurements

- 1 lb (450 g) firm white fish (ahi, mahi mahi, or snapper), cut into 1/2 in (1 cm) cubes
- 3/4 cup (180 ml) freshly squeezed lime juice (about 6–8 limes)
- 1 cup (240 ml) coconut cream (freshly pressed or canned)
- 1 medium tomato, seeded and diced (about 6 oz / 170 g)
- 1/2 medium cucumber, peeled, seeded, and diced (about 4 oz / 115 g)
- 2 green onions, thinly sliced (about 1 oz / 30 g)
- 1 small red onion, very thinly sliced (about 2 oz / 60 g)
- 1 small hot pepper (bird’s eye or Scotch bonnet), finely chopped (adjust to heat preference)
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) grated fresh coconut (optional, for texture)
- Fresh cilantro or local greens for garnish (optional)
- Cooked taro, breadfruit, or steamed rice for serving

Instructions

1. Place the cubed fish in a nonreactive bowl and pour the lime juice over it, pressing down so fish is submerged; cover and refrigerate 15–30 minutes until the fish appears opaque and slightly firm (the lime "cures" the fish).
2. Meanwhile, drain the fish briefly in a fine sieve, reserving a tablespoon of the lime juice; do not over-rinse—just remove excess citrus liquid.
3. In a separate bowl, stir the coconut cream with the reserved tablespoon of lime juice, salt, and black pepper until smooth; taste and adjust salt or lime if needed.
4. Add the cured fish to the coconut cream and gently fold in the diced tomato, cucumber, green onions, thinly sliced red onion, chopped hot pepper, and grated fresh coconut (if using).
5. Chill the assembled oka iʻa in the refrigerator 15–30 minutes to meld flavors, then garnish with cilantro or local greens.
6. Serve cold with cooked taro, roasted breadfruit, or steamed rice as a central entree.