Oka: Taste of the Pacific

There are very few dishes that truly embody the Pacific like Oka.

As many of us know, this beloved raw fish salad is more than just a meal; it's a celebration of the ocean's bounty.

Oka is one traditional dish that has evolved over time, with each Pacific island and family putting their own spin on the classic recipe.

Oka, known as kokoda in Fiji and poisson cru in Tahiti, is a dish that captures the essence of Pacific life.

At its simplest, Oka consists of fresh raw fish, typically a firm white variety like tuna, snapper, or trevally, diced into bite-sized pieces.

The fish is then "cooked" in a citrus marinade, usually lime or lemon juice, through a process called denaturation. This technique imparts a tangy flavour and makes the raw fish safe to consume.

What sets Oka apart from its Latin American cousin, Ceviche, is the addition of coconut cream.

Television personality Pippa Wetzell has her own Oka I'a recipe. Photo/fresh

This key ingredient gives Oka its signature creamy texture and mellow flavour profile, distinguishing it from the bolder, spicier Ceviche.

While both dishes celebrate raw seafood, Oka emphasises the natural sweetness of fresh fish and coconut, creating a classic balance of flavours that perfectly reflects the Pacific islands.

And you know a dish has achieved acceptance in the mainstream culinary world, when even a supermarket chain like New World has its own Oka recipe.

Celebrities like television personality Pippa Wetzell have also offered up their favourite Oka I’a recipe for people to sample.

Here are five basic recipe variations you can try out.

1. Classic Sāmoan Oka

Ingredients:

• 500g fresh raw fish (tuna or snapper)

• 1 cup coconut cream

• 1 lime, juiced

• ½ cup diced tomatoes

• ½ cup diced cucumber

• ¼ cup finely chopped spring onions

• Salt to taste

Instructions:

• Dice the fish into small cubes and place in a bowl.

• Add lime juice, ensuring all fish pieces are coated. Let it marinate for 5-10 minutes.

• Stir in coconut cream, tomatoes, cucumber, and spring onions.

• Season with salt, mix gently and serve chilled.

2. Spicy Polynesian Oka

Ingredients:

• 500g fresh raw fish (mahi-mahi works well)

• 1 cup coconut milk

• 2 limes, juiced

• 1 small red chilli, finely chopped

• ½ cup diced red onion

• ½ cup diced capsicum (bell pepper)

• Coriander leaves for garnish

Instructions:

• Dice fish and marinate in lime juice for 10 minutes.

• Add coconut milk, chilli, red onion, and capsicum. Mix well.

• Garnish with fresh coriander leaves and serve with taro chips or breadfruit.

3. Fijian-Inspired Kokoda Oka

Ingredients:

• 500g fresh white fish (walu or barramundi)

• 1 cup fresh coconut cream

• 1 lemon, juiced

• 1 cup diced vegetables (cucumber, tomato, and carrot)

• 1 small red chilli, chopped (optional)

• Salt and pepper to taste

Instructions:

• Dice fish into small cubes and marinate in lemon juice for 15 minutes.

• Drain excess lemon juice and stir in coconut cream and diced vegetables.

• Season with salt, pepper, and chilli. Chill before serving.

Different Pacific islands have adapted Oka to suit their own unique tastes. Photo/Le Sunrise Polynesian Takeaway Northside

4. Tropical Mango Oka

Ingredients:

• 500g fresh fish (ahi tuna or marlin)

• 1 cup coconut cream

• 1 lime, juiced

• 1 ripe mango, diced

• ½ cup chopped red onion

• ½ cup diced cucumber

• Fresh mint or basil for garnish

Instructions:

• Marinate fish in lime juice for 10 minutes.

• Add coconut cream, mango, onion, and cucumber. Mix gently.

• Garnish with fresh mint or basil.

• Serve immediately for a fruity twist.

5. Tahitian Oka with Vanilla

Ingredients:

• 500g fresh tuna (ahi or yellowfin)

• 1 cup coconut cream

• 1 lime, juiced

• ½ vanilla bean, seeds scraped (or ½ tsp vanilla extract)

• ½ cup grated carrot

• ½ cup diced cucumber

• Salt to taste

Instructions:

• Marinate fish in lime juice for 10 minutes.

• Mix vanilla seeds with coconut cream and add to the fish.

• Stir in carrot and cucumber.

• Season with salt, chill, and serve with steamed taro or rice.