From the recipe collection
Oko-Oko
A careful home version of the Sama-Bajau dish in which seasoned rice is cooked inside cleaned food-grade sea urchin shells with the edible roe retained.
- Prep time
- 35 min
- Cook time
- 30–40 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Ask a knowledgeable fishmonger to remove the spines and inedible contents while keeping the shells intact and retaining the edible roe. Rinse the shells gently with cold potable water.
- Mix the rinsed rice with shallot, ginger, turmeric if using, salt, and water or coconut water. Let it stand for 10 minutes so the grains begin absorbing the seasoning.
- Divide the rice mixture among the cleaned shells, filling each only about halfway because the rice expands. Keep the retained roe in each shell or spoon a little back over the rice.
- Plug the openings with pandan or coconut leaf. If using heatproof bowls, cover them tightly with banana leaf or foil.
- Arrange upright in a snug pot or steamer and cook gently for 30–40 minutes, until the rice is fully tender. Add hot water to the steamer as needed without pouring it into the shells.
- Rest 10 minutes before opening so the rice finishes steaming and firms slightly.
- Serve warm by cracking or opening the shell carefully and eating the compact rice with the briny sea urchin roe.