Tropico
Well-Known Member
"Oka", aka Samoan Raw Fish.
Take some fish flesh, diced into 1 cm cubes, no skin, sinew or fat. 1st choice is "Sushi" quality pink tuna, followed in descending order snapper, queen fish, mackerel and mullet.
Coat generously with lime juice, and allow to sit for 10-20 minutes until fish starts to turn white. You could also use lemon juice, but in my opinion, its like using mullet. I have also been served this recipe made with kumquat juice, very similar and a little sweeter, a nice twist on the traditional recipe.
Don't let the tuna cure too long and overcook, add a generous amount of coconut cream (not milk) fresh is best but canned is really the only option here in Oz.
Add a little salt, diced tomato, peeled and de-seeded cucumber, spring onion and freshly cracked black pepper (optional). Also optional is chilli , however, this is a modern variation on the traditional recipe.
Chill to very cold in the fridge for a couple of hours.
On a really hot and humid day this goes down very nicely with beer.
Take some fish flesh, diced into 1 cm cubes, no skin, sinew or fat. 1st choice is "Sushi" quality pink tuna, followed in descending order snapper, queen fish, mackerel and mullet.
Coat generously with lime juice, and allow to sit for 10-20 minutes until fish starts to turn white. You could also use lemon juice, but in my opinion, its like using mullet. I have also been served this recipe made with kumquat juice, very similar and a little sweeter, a nice twist on the traditional recipe.
Don't let the tuna cure too long and overcook, add a generous amount of coconut cream (not milk) fresh is best but canned is really the only option here in Oz.
Add a little salt, diced tomato, peeled and de-seeded cucumber, spring onion and freshly cracked black pepper (optional). Also optional is chilli , however, this is a modern variation on the traditional recipe.
Chill to very cold in the fridge for a couple of hours.
On a really hot and humid day this goes down very nicely with beer.
