Lambros' kitchen travellog

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6A. Oka i’a (Samoan coconut fish)

Now let’s try something really exotic! I think this is the strangest recipe I’ve prepared in a very long time! It uses raw fish, so if you are pregnant, very young, very old, immunocompromised or sensitive in any other way, avoid this! Alternatively, you can fry or steam the fish, until it is cooked and then use it. I did both! Because I wanted to try the original thing, I did a small portion with raw salmon and the rest, which I served to my family, was cooked. The photo I am showing you here is the small portion with the raw salmon. I must say, that it did taste better! Let’s start!

6A. American Samoa – Oka i’a (Coconut Salmon Ceviche)Download

Ingredients

  • 400 g very fresh salmon or firm white fish (cod/halibut), skinless & boneless
  • Juice of 4 limes or 2 lemons (about 120 ml)
  • 200–250 ml coconut milk
  • 1 small red onion, thinly sliced
  • 1 small cucumber, diced
  • 2 small tomatoes, diced
  • 2 spring onions, sliced
  • 1 small red chilli, finely chopped (to taste)
  • Salt & black pepper
  • To serve: lettuce leaves or steamed rice

Steps

  • 1. Prep fish: Cut into 1–1.5 cm cubes. Toss with citrus juice and a pinch of salt. Chill 15–20 min until the outside turns opaque.
  • 2 Drain & cream: Drain most of the citrus (leave 1–2 tbsp). Stir in coconut milk.
  • 3 Add-ins: Fold in onion, cucumber, tomatoes, spring onion and chilli. Season with salt & pepper.
  • 4 Serve: Eat well chilled right away, in lettuce cups or over a little rice.

Food safety notes (important!)

  • Acid doesn’t make it safe: lemon/lime firms the flesh but doesn’t reliably kill parasites or pathogens. Use sushi-/sashimi grade or previously frozen fish: freezing to about −18 °C for ~7 days (commercial freezers may use colder/shorter cycles) inactivates parasites like Anisakis. Prefer reputable farmed Atlantic salmon for lower parasite risk — but still follow the freezing rule.
  • Keep everything cold: prepare just before eating, keep fish refrigerated while curing, and discard leftovers the same day.
  • Who should avoid raw fish: pregnant people, very young children, older adults, and anyone immunocompromised.
  • Cooked variant: lightly poach or pan sear the fish until just done, chill, then proceed with the recipe — still delicious.