Oka (raw fish with coconut cream)
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.
Delicately stir the mixture.
Add a teaspoon of chilli flakes if you want.
Settle in fridge for an hour then serve cold with taro.