Ika Mata - Raw Fish Salad
Ika mata is a traditional dish of the Cook Islands made from raw fish, usually tuna fillet, marinated in a mixture of lime (or lemon) and coconut cream (we use a lite version). In this recipe tuna is replaced with gurnard.
Preparation time
20 minutes + 1 hour to marinate fish
Serves
8
What you need
1 kg fresh fish fillets, gurnard
1 cup lemon juice (usually takes about 5 - 6 lemons)
1 red onion, finely sliced
1 cucumber, diced
2 tomatoes, diced
1 red or yellow pepper, diced
1 can lite coconut cream
Pepper to taste
Method
Rinse the fish and cut into cubes.
Place in a shallow dish and cover with the lemon juice.
Leave to marinate for at least one hour in the fridge.
Drain off the lemon juice.
Add the red onion, cucumber, tomatoes, red/yellow pepper and lite coconut cream.
Season with pepper and mix well.
Transfer to a serving dish, cover and chill before serving.
Variations
You can use spring onions instead of red onion.
Some recipes add chopped fresh herbs e.g. chopped parsley and mint.
Hot tip
Always make sure you shake the can of coconut cream well as it will separate out on standing.