Here’s a fantastic summer dish from Rarotonga in the Cook Islands: ika mata, a raw fish salad with coconut milk marinated in lemon juice!
In the Cook Islands, some claim that the authentic ika mata uses fresh yellow fin tuna but many variations using different types of fish can be found and enjoyed.
A sure pleaser on a hot summer day!
The following recipe for ika mata comes from lovelyfoodblog.com:
250g white fish fillet, skin and bones removed (In the UK I use haddock, in NZ Snapper, in Rarotonga Mahi Mahi)
Juice of 3 lemons
1/2 can coconut milk
1 red pepper finely chopped
1 spring onion, finely sliced in rounds
Extra juice of half a lemon
Sea salt to taste
Cut the fish into 1 inch cubes and place in a medium sized bowl.
Pour in lemon juice ensuring fish is immersed in juice.
Cover bowl with cling film, and refrigerate for three hours.
Remove fish from fridge and discard lemon juice.
Pour in coconut milk and extra lemon juice, ensuring the fish is immersed.
Add the sea salt, red pepper and spring onion.
Cover bowl with cling film and refrigerate for an hour.
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