Oka Popo (American Samoa) - Raw Fish Stew |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from week six of my food blog, Travel by Stove. I am attempting to cook one meal from every country on Earth, and American Samoa is my sixth stop. This dish is made from coconut milk, vegetables and raw fish. It is good as an appetizer if you find too much raw fish overwhelming. Note: it is very important to use a sushi grade fish if you are going to make this recipe. Ingredients:
2 tablespoons salt |
2 cups water |
pepper |
1 lb raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna) |
1/2 cup cubed cucumber, seeds removed |
1 tomato, chopped |
1/2 one onion, finely diced |
1 cup coconut milk |
1 tablespoon fresh cilantro, chopped |
juice of one lime |
salt and pepper |
Directions:
1. Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
2. Meanwhile, chop the vegetables.
3. At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
4. Now put it back in the fridge-it's traditionally served cold.
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