OKA - Polynesian Raw Fish and Coconut Salad

This is a dish that is perfectly suited for fresh fish caught on your boat. Simple to prepare, delicious, healthy with a tropical feel, you’ll find this a hit with everyone who loves fresh fish.
Everything about this dish is according to personal taste, so you’d be hard-pressed to find two people that make it exactly the same.
 
However, three elements are common across all recipes.

Firstly, you need fresh seafood, emphasis on FRESH. How fresh? Well, preferably the specimen you use was swimming in the ocean the same morning of the day you’re going to cook. Frozen, canned or any other kind of preserved seafood will just not work for this recipe.

Secondly, you need citrus juice, the acid that flavours and ‘cooks’ the fish.

The third element of oka i’a is a selection of vegetables or even just one. If you simply add onions and nothing else, that’s still oka.

INGREDIENTS

• 1kg red snapper or 1 kg mahi mahi, deboned
• ¹⁄₂cup lime juice
• 1 cup coconut milk (Fresh is best MAKE YOUR OWN)
• 2 tablespoons capsicums, red, finely diced
• 2 tablespoons onions, finely diced
• 1 chili, red finely diced
• salt
• pepper

DIRECTIONS

1. Cut fish into small cubes about 1cm. Place the fish in a glass dish with 1/3 cup of the lime juice and 1/2 tsp salt. Place in the fridge for at least 2 hours but best to leave overnight.
2. Remove fish from dish and wash and drain well.
3. Mix the coconut milk with the capsicum, chili, onion and remaining lime juice.
4. Add well drained fish and season with salt and pepper and refrigerate for half an hour to allow the flavours to blend.
5. This dish should be eaten on the day as the coconut milk will spoil.

If you would like to learn more about the health benefits of Coconut Milk CLICK HERE