Samoan Fish Vaisu Recipes

SAMOAN FISH SALAD OKA A'I

Steps:

• Cut up your fish into bite size pieces
• Put in a bowl and cover with the fresh squeezed citrus juice
• Marinate for about 10 minutes or until you finish cutting up the other vegetables. The citrus cooks the diced fish quickly.
• Dice up the vegetables to similar bite size pieces
• Drain the citrus from the fish and add in the vegetables
• Add in the coconut milk
• Add salt to taste
• Refrigerate for about an hour to let all the flavors meld together and serve

SAMOAN PALUSAMI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

TRADITIONAL SAPA SUI (SAMOAN CHOP SUEY)

Steps:

• In a large pan, fry the onion, garlic and ginger until the onion is translucent over a med/high heat.
• Add and fry the meat for no more than 2 minutes It needs to be just seared. Stir so it doesn't burn.
• Add the soy sauce and water (the water should almost cover the meat - not totally). Let simmer over a med. heat while you prepare the noodles (about 5 minutes).
• Prepare the noodles as per the pack instructions (place hot water in a bowl and add the noodles, let stand until they are re-hydrated and plyable).
• Snip the noodles, you want each strand to be short.
• Add the noodles plus 1 cup of the water from the noodles.
• Add the remaining ingredients. It will look soupy - this is normal.
• Stir and let simmer over a medium heart for 10-15 minutes.
• Serve as is!

OKA - SAMOAN RAW FISH AND COCONUT MILK

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.