Oka (raw fish with coconut cream)

Photo: Timēna Apa

½ kg fresh snapper or tarakihi - diced into thumbnail sized pieces - rinse.

Juice enough lemons so the juice is almost covering the fish.

Refrigerate for three hours.

While the fish is in the fridge, prepare the following in separate bowls.

Dice a whole white onion. 

Handful of chives - chopped.

Dice 3 or 4 red firm tomatoes.

Dice 1 and ½ cucumbers (peeled first).

Open 2 cans Samoan coconut cream (check the used by date and shake the can well before opening).

Pour cream into bowl.

Add diced onion into bowl.

Add salt - start with 2 tablespoons - add more and taste frequently - the cream needs to be strong in salt.

Massage the onion into the salted coconut cream mixture.

After 3 hours - remove fish from fridge.

Transfer fish to serving bowl and stir in the coconut cream mix.

Add vegetables.

Delicately stir the mixture.

Add a teaspoon of chilli flakes if you want.

Settle in fridge for an hour then serve cold with taro.