Malo e lelei, talofa lava, bula vinaka, kia ora!

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First recipe dropping soon. Get your pots ready. 🫕

Most oka recipes online tell you to marinate the fish in lime juice for 30+ minutes. That's too long. You end up with rubbery, overcooked fish that's lost all its sweetness.

Here's how we do it at home:

The fish matters. Fresh tuna or walu, never frozen if you can help it. Cut it into chunky cubes — not thin slices. You want texture.

Lime juice is a quick bath, not a soak. 10-15 minutes max. The acid should kiss the fish, not cook it through. You still want that buttery centre.

The coconut cream goes in last. Fresh coconut cream, not the canned stuff if you can get it. Squeeze it from fresh coconut and mix it through right before serving. It should be cold.

Salt, chilli, onion, tomato, cucumber. That's it. Don't overcomplicate it. The beauty of Pacific food is in the quality of ingredients, not the length of the recipe.

I'm building a collection of authentic Pacific recipes — the real versions passed down through families, not the watered-down blog versions. Samoan, Tongan, Fijian, Hawaiian, Māori kai and more.

If you grew up eating this food or you've been wanting to learn — come join.