Minggu, 09 Februari 2020
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| how to make oka | samoan coconut raw fish salad | guest peek |
Talofa Everyone and welcome back to another cooking vlog! In this vlog we are going to be making a classic fresh samoan salad called oka. In this case I will be using Salmon as well. BE SURE TO ADD DESIRED AMOUNT OF SALT you would like add to the dish. Be sure to give this vlog a thumbs up! And if you're new to this channel, click the SUBSCRIBE button! Awesome to see our poly people take pride in their work keep it up!!
source: HOW TO MAKE OKA | Samoan Coconut Raw Fish Salad | Guest Peek
OTHER RECIPE OF OKA
INGRIDENTS
• 2 large, FRESH tuna fillets (about a lb. or 500g total) skinless, boneless and blood groove removed – Aku or Ahi and big enough to make a bowl of raw fish to feed 4-6.
• 1 medium English type cucumber, peeled, seeded and chopped into pea sized bits. Be careful here or the cucumber flavor will take over the dish. shopping list
• 2-3 medium vine ripened tomatoes, cut into small pieces.
• 1 medium bell pepper, any color, cut into pea size bits.
• 1/2 small red onion - finely diced.
• 1 bunch spring onions, white and green part, moderate fine dice.
• 1/2 small red jalapeno chilli or 3 red Bird’s Eye chilies, seeded. Optional.
• 6-8 fresh juicy limes.
• 1 can coconut cream. If you can get or make fresh coconut cream, do that. It’s just heaps better. **If you must use canned, see tip at the bottom.
• Sea Salt & FG pepper to taste.
• A good quality hot sauce on the side.
How to make it
1. Cut fish into small thumb size chunks.
2. Cover with lemon or lime juice, mix well and set aside while you chop other veggies. The longer you leave the fish in the citrus acid, the more it's 'cooked' and the texture will be firmer than soft, raw fish. But you will also lose some of the clean, fresh flavour of newly-caught fish.
3. Drain most of the lime juice off the fish but leave enough to give it tang.
4. Chop all other ingredients and add to your bowl.
5. Add the coconut cream to the veggie/ fish mix and mix gently but well.
6. Let sit in the fridge for an hour, or so and mix a few times.
7. Serve.
Oka is usually served as an appetizer or snack thing. Used that way, this recipe will make 6-8 servings.
** If you must use canned coconut cream, get two cans and leave them sit, undisturbed, in an out of the way place. Open gently, without shaking, and pour off about the top third of the milky water then add the rest of the cream to the fish/veggie mix.
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