Oka Popo American Samoa Raw Fish Stew Recipes

Steps:

• Cut fish into small cubes about 1cm. Place the fish in a glass dish with 1/3 cup of the lime juice and 1/2 tsp salt. Place in the fridge for at least 2 hours but best to leave overnight.
• Remove fish from dish and wash and drain well.
• Mix the coconut milk with the capsicum, chili, onion and remaining lime juice.
• Add well drained fish and season with salt and pepper.
• This dish should be eaten on the day as the coconut milk will spoil.

Steps:

• Mix the salt, pepper and water together to make a brine. Add the fish pieces and soak for 30 to 45 minutes.
• Meanwhile, chop the vegetables.
• At the end of the brining, drain the fish and add the coconut milk, the chopped vegetables, the cilantro and lime juice. You could also add half a finely chopped jalapeño, if you like it spicy.
• Now put it back in the fridge--it's traditionally served cold.

Steps:

• Combine the pineapple, sugar and milk into a saucepan and heat until simmering. Be careful not to boil or the milk will curdle.
• Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple. Stir until the mixture thickens, then remove from the heat and let cool.
• Put all of the dough ingredients into a bowl and blend until a dough forms. Divide the dough into five parts, then roll each part into an 8-inch circle.
• Spread some onto one half of each circle. Fold the other half over the top, stopping about a quarter inch from the edge. Fold the bottom quarter inch over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
• Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.