Ika MataCitrus-Marinated Fish with Coconut Cream

Name: Ika Mata (Citrus-Marinated Fish with Coconut Cream)
Total time: 25 min
Yield: 4
Ingredients: 400 g Flying Fish (previously frozen, suitable for raw consumption, and cubed); 2 pcs Lime (juiced); 4 g Salt; 200 g Tomato (diced); 200 g Cucumber (diced); 80 g Red Onion (thinly sliced); 200 ml Coconut Cream; 2 g Black Pepper

Ika mata is a Cook Islands preparation of raw fish dressed with citrus and coconut cream. The citrus seasons the fish but does not make it microbiologically cooked, so use fish suitable for raw consumption and keep it chilled.

Prep

25m

Cook

—

Serves

Estimated

Nutrition

Per serving

303kcal

Calories

23g

Protein

20g

Fat

13g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

400g
Flying Fish (previously frozen, suitable for raw consumption, and cubed)
2pcs
Lime (juiced)
4g
Salt

Salad

200g
Tomato (diced)
200g
Cucumber (diced)
80g
Red Onion (thinly sliced)
200ml
Coconut Cream
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

3 steps

01
Keep the flying fish refrigerated while preparing the other ingredients. Toss it with the lime juice and salt and marinate in the refrigerator.
02
Drain excess citrus, then fold in the tomato, cucumber, red onion, coconut cream, and black pepper.
03
Refrigerate until serving and discard any leftovers that have been at room temperature for more than 2 hours.

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