Oka Popo (Samoan Raw Fish) is a traditional Samoan recipe for a classic dish of brined raw fish with cucmber, tomato and onion flavoured with lime juice. The full recipe is presented here and I hope you enjoy this classic Samoan version of: Samoan Raw Fish (Oka Popo).
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This is the Samoan version of the raw fish and coconut milk dish that's found in various forms throughout Polynesia. The water pepper referred to in this recipe represents the leaves of Persicaria hydropiper (syn. Polygonum hydropiper), also known as water pepper, marshpepper knotweed, arse smart or tade. A widespread species, Persicaria hydropiper is found in Australia, New Zealand, temperate Asia, Europe and North America. The plant grows in damp places and shallow water. Cultivated varieties are eaten in East Asia for their pungent flavor.
Ingredients:
2 tbsp salt
75g water pepper leaves
500g raw fish, cut into bite-sized pieces (marlin or swordfish is traditional, but you can also use sushi-grade tuna)
60g cubed cucumber, seeds removed
1 tomato, chopped
1⁄2 onion, finely diced
250ml coconut milk
1 tablespoon fresh coriander, chopped
juice of one lime
salt and pepper
Method:
Mix together the salt, water pepper and water together in a bowl to form a brine, mixing until the salt has completely dissolved. Add the fish pieces and soak for 30-45 minutes (note that though water pepper is traditional you can substitute with 1 tbsp crushed black peppercorns).
At the end of the brining period drain the fish and transfer to a serving bowl. Add the coconut milk, the chopped vegetables, the coriander and lime juice. You could also add half a finely-chopped jalapeño chilli, if you like it spicy.
Transfer to the refrigerator and chill for at least two hours (it's traditionally served cold).
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