By panipopos
Fijian 'kokoda' , Tahitian 'poisson cru' , too Hawaiian 'poke' are all delicious variations of the same dish. The Samoan version is oka i'a.
Everything near this dish is according to personal gustation , therefore you'd endure hard-pressed to honor ii people that teach inwards precisely the same.
What follows is a basic recipe , but I encourage you lot to teach inwards your own. Don't limit yourself to fish. Try fresh mussels , scallops or crabmeat. Add whatever vegetables you lot similar , although crisp too crunchy veges similar celery too cucumber furnish a overnice contrast to the fish. My sis O likes to add together a finely minced hot chili pepper for a fleck of kick. Some people similar to add together fresh herbs , cilantro or parsley , too I've likewise seen oka amongst lemon slices floating inwards it. If you lot guide keep whatever suggestions for how you lot seat your ain twist on oka i'a , I'd dearest to listen them.
½ loving cup (120ml) lemon or lime juice
¼ onion
2 limit onions
2 medium tomatoes
1 large or 2 pocket-sized cucumbers
1 loving cup (240ml) kokosnoot milk
salt to taste
Cut your fish into medium dice. Cover amongst lemon or lime juice too prepare aside for 1 infinitesimal to an hour. Yes , you lot read that correct - 1 minute. My woman raise doesn't fifty-fifty marinate the fish inwards the lemon juice , just throws everything together. So it's completely upwards to you lot how raw you lot desire your fish. The longer you lot exit the fish inwards the citrus acid , the to a greater extent than it's 'cooked' too the texture volition endure firmer than soft , raw fish. But you lot volition likewise lose around of the build clean , fresh flavour of newly-caught fish.
Everything near this dish is according to personal gustation , therefore you'd endure hard-pressed to honor ii people that teach inwards precisely the same. 
However , iii elements are mutual across all recipes. Firstly , you lot necessitate fresh seafood , emphasis on FRESH. How fresh? Well , preferably the specimen you lot role was swimming inwards the body of body of water the same morn of the solar daytime you're going to cook. Frozen , canned or whatever other variety of preserved seafood volition just non operate for this recipe.
Secondly , you lot necessitate citrus juice , the acid that flavours too 'cooks' the fish. Samoans usually role lime or lemon juice. (In South American ceviche , around people role bitter orangish , therefore if you're feeling creative or desire to teach inwards touching on amongst your South American side , why non give it a go?) The tertiary chemical component division of oka i'a is a alternative of vegetables or fifty-fifty just one. If you lot merely add together onions too zippo else , that's nonetheless oka.
What follows is a basic recipe , but I encourage you lot to teach inwards your own. Don't limit yourself to fish. Try fresh mussels , scallops or crabmeat. Add whatever vegetables you lot similar , although crisp too crunchy veges similar celery too cucumber furnish a overnice contrast to the fish. My sis O likes to add together a finely minced hot chili pepper for a fleck of kick. Some people similar to add together fresh herbs , cilantro or parsley , too I've likewise seen oka amongst lemon slices floating inwards it. If you lot guide keep whatever suggestions for how you lot seat your ain twist on oka i'a , I'd dearest to listen them.
Oka I'a (serves 4)
1 pound (500g) fresh tuna or snapper½ loving cup (120ml) lemon or lime juice
¼ onion
2 limit onions
2 medium tomatoes
1 large or 2 pocket-sized cucumbers
1 loving cup (240ml) kokosnoot milk
salt to taste
Cut your fish into medium dice. Cover amongst lemon or lime juice too prepare aside for 1 infinitesimal to an hour. Yes , you lot read that correct - 1 minute. My woman raise doesn't fifty-fifty marinate the fish inwards the lemon juice , just throws everything together. So it's completely upwards to you lot how raw you lot desire your fish. The longer you lot exit the fish inwards the citrus acid , the to a greater extent than it's 'cooked' too the texture volition endure firmer than soft , raw fish. But you lot volition likewise lose around of the build clean , fresh flavour of newly-caught fish.
I marinate the fish for every bit long every bit it takes me cutting upwards the vegetables. So this is the adjacent step. Finely die your onion , spell the limit onion , die your tomatoes too chop upwards your cucumber. Everything should endure bite-size or smaller.
Drain your fish too discard the lemon or lime juice. Add the vegetables too kokosnoot milk to the fish. Mix good , too then flavor amongst tabular array salt to taste. Refrigerate for at to the lowest degree one-half an sixty minutes to allow the flavours to blend too develop.
Don't worry if your oka looks thick , similar it doesn't guide keep much juice. As the oka sits inwards the fridge , liquid from the vegetables volition seep out too mix amongst the kokosnoot milk , too your salad volition endure juicy inwards no time.
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