Entree: United States – Pacific Island United States Territories (American Samoa) – Oka I'a

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 40 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) firm fresh fish (ahi/tuna or local reef fish), skinless, boneless, cut into 1/2-inch (12 mm) cubes
- 1/2 cup (120 ml) fresh lime juice (about 4–6 limes)
- 2 cups (480 ml) coconut cream (canned or freshly pressed)
- 1 medium cucumber, seeded and diced (about 8 oz / 225 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 medium tomatoes, seeded and diced (about 10 oz / 280 g)
- 3 green onions, thinly sliced (scallions)
- 1 small hot pepper (Scotch bonnet or bird's eye), seeded and finely chopped, optional (or 1/4 tsp / 1 g dried chili flakes)
- 1 tsp (5 g) sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, optional
- 2 lb (900 g) taro roots (talo), peeled and cut into 2-inch (5 cm) pieces
- Water for boiling taro
- Lime wedges, for serving

Instructions

Short Description:
A classic Samoan raw fish salad of fresh local fish marinated in lime then dressed in rich coconut cream and mixed with crisp cucumber, onion, and tomato. Served with boiled taro (talo) for a complete island main course.

Regional Notes:
This American Samoa version uses locally caught firm reef or tuna-style fish and a double-acid technique (brief lime “cure” followed by coconut cream) common in Pacific Island preparations. It is traditionally served with boiled taro (talo) rather than bread or crackers, distinguishing it from other Pacific or Southeast Asian raw fish salads.

1. Rinse the fish and pat dry. Place the cubed fish in a nonreactive bowl.
2. Pour the lime juice over the fish, sprinkle 1/2 tsp (2.5 g) sea salt, and gently toss to coat. Let sit 8–12 minutes, stirring once halfway; the fish should turn opaque but remain tender. Do not over-marinate.
3. While fish cures, add the taro pieces to a large pot and cover with cold water by 1 inch (2.5 cm). Add a pinch of salt, bring to a boil, then reduce to a simmer and cook 20–30 minutes until a fork slides in easily and taro is tender. Drain and keep warm.
4. After the fish has lightly cured, drain off about half the lime liquid (leave enough to flavor). Add the coconut cream to the fish and fold gently to combine so the coconut cream coats the cubes without breaking them up.
5. Fold in the cucumber, red onion, tomatoes, green onions, chopped hot pepper (if using), and the remaining 1/2 tsp (2.5 g) sea salt. Taste and adjust salt or lime: the balance should be bright and slightly tangy with rich coconut.
6. Cover the bowl and chill in the refrigerator 10–20 minutes to let flavors meld (short chilling preserves the texture). If you prefer warmer, allow only 5 minutes.
7. To serve, arrange boiled taro on a platter or individual plates and spoon generous portions of Oka I'a alongside or atop the taro. Garnish with lime wedges.
8. Serve immediately; leftovers keep covered in the refrigerator up to 12 hours (coconut may thin and texture will change).