Oka I’a – Samoan Raw Fish Recipe

Pasifika Festival returns to Western Springs Park in 2024 for a celebration of all things Pacific on Saturday 9 March and Sunday 10 March.  

Location: Western Springs Lakeside Park

See more: Pacifika Festival

Auckland’s getting ready for the colourful and lively Pasifika Festival, and there’s plenty of buzz around all the amazing food that’ll be on offer. To get into the spirit, I thought I’d share a simple recipe for Oka I’a – Samoan raw fish.

This traditional island dish is fresh, creamy, and full of flavour. Made with firm white fish, coconut cream, and a few fresh ingredients, it’s easy to prepare and makes a great light meal or starter.

Whether you’ve tried it before or it’s new to you, Oka I’a is a lovely way to enjoy a little taste of the Pacific at home.

Serving Suggestions for Samoan Raw Fish

This Samoan raw fish dish is so versatile. I enjoy serving it as a light appetizer before dinner or alongside a BBQ. It also works beautifully as a main course, especially when you’re hosting a larger summer gathering. If you’re cooking for a smaller group, just reduce the recipe by half or a quarter.

For a more elegant touch, try serving it on a bed of lettuce – it makes a lovely entrée for a summer meal. And if you want to add a bit more colour and crunch, finely diced red capsicum is a great addition.

Recipe

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🐟🥥🍋🌿🌺🧅🌶🍽

Samoan Raw Fish (Oka I’a)

• Servings: 6
• Prep Time: 30 mins
• Cook Time: 30 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A fresh and zesty Samoan dish of marinated raw fish in creamy coconut.

Tip: For the best flavour and texture, use the freshest fish you can get, and let it chill thoroughly before serving.

Recipe Credit: Inspired by tasting several varieties of this dish at Pacifika Festivals.

Ingredients

• 2 kg very fresh white fish (e.g. red snapper, mahi mahi), diced into bite-sized pieces 
• 1 cup coconut cream 
• 1 cup coconut milk 
• 1 cup lime or lemon juice (approx. 8–10 limes or lemons) 
• 1 medium red onion, finely diced 
• 1 cucumber, peeled and diced 
• 1–2 tomatoes, diced 
• 1–2 green spring onions, finely sliced 
• 1–2 chilies (optional), finely chopped 
• Salt and pepper to taste 
• Fresh coriander or parsley for garnish 
• Taro chips or crackers for serving 

Directions

1. Dice the fish into bite-sized pieces. Ensure it’s skinless and boneless. 
2. Place the fish in a non-metallic bowl and cover with lime or lemon juice. Chill in the fridge for at least 30 minutes (or overnight for a more tender texture). 
3. Drain off the excess citrus liquid, then add onion, cucumber, tomato, spring onion, and chili. 
4. Gently fold in the coconut cream and milk. Adjust to taste and texture preference. 
5. Add salt and pepper to taste. 
6. Let sit in the fridge another 30 minutes for flavours to blend. 
7. Garnish with fresh herbs and serve with taro chips or crackers. 

Nutrition

Per Serving: 280 calories; 22 g fat; 6 g carbohydrates; 20 g protein; 40 mg sodium.

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Your feedback helps me know what you’re enjoying — thanks! ♡ Janet

Additional tip: when visiting the festival keep a look out for delicious watermelon and ice cream

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