Ika Mata, a traditional raw fish dish from the Cook Islands, captures the essence of island cuisine. Popular among various island communities, this dish nails the fusion of fresh and vibrant flavours with the added nutritional benefits. Ika Mata has become a favourite right here in Aotearoa, especially during our summer months. The dish’s popularity here is a beautiful example of the Pacific community's influence, bringing a taste of the islands to New Zealand tables.
My personal fondness for Ika Mata grew during a memorable stay in Rarotonga. It quickly became a go-to dish for me during those hot, muggy days—refreshing, crunchy and flavoursome. I noticed they usually used tuna fish, which is my favourite for this recipe because of it's silky smooth texture. It's perfect for pairing with the crunchy veggies, but any firm flesh fish should do the trick — whatever your whānau has managed to catch fresh that day, or what's on special in the fish section at the supermarket (e.g. trevally, gurnard, kahawai, or snapper). Whatever the fish choice, it needs to be fresh.
My version of this recipe excludes tomatoes because I feel like they make everything a a soggy mess if it's not eaten it straight away. Scooping out the seeds from cucumbers also helps to keep everything extra crisp. Lastly — I'm a firm believer that coriander elevates this dish, HOWEVER, if you're one of the unlucky few that hate the herb with a passion and can only taste soap 🧼, then leave it out and serve it on the side for the coriander lovers to generously top their bowls with your share. Whether served as a chilled starter, a light meal with corn chips, or alongside a larger feast, Ika Mata brings a burst of freshness and flavour to your table.
This refreshing dish combines diced fresh fish with crisp vegetables and a creamy coconut dressing. Our version skips the tomatoes for a less juicy, more focused flavour and a sprinkle of coriander and chilli to give it that extra burst of flavour and kick. Perfect as a light starter, a snack alongside corn chips, or as a festive side, Ika Mata brings a taste of the islands to your table.
Ingredients | Kai Whakauru
500g fresh fish fillets, diced (firm flesh, e.g. tuna or trevally)
Dice the fish fillets into 1-2cm cubes and place in a shallow dish. I prefer the fish pieces on the smaller side so you can get a good mix of all ingredients in one mouthful.
Squeeze lemon juice over the fish, stir, cover, refrigerate and allow to ‘cook’ for at least 30 minutes. Stir halfway through to ensure all the fish gets coated evenly. You can marinate for longer if you prefer the fish to be more ‘cooked' (the flesh will start to whiten). I like to leave for a couple of hours.
While the fish is marinating, de-seed and dice the cucumber and capsicums. Finely dice the red onion, spring onion and chilli. The chilli gives it a nice punch, but if you’re not a fan of spice then leave out. Combine all diced vegetables in a medium size bowl.
Once the fish is marinated to your liking, drain the liquid. Most raw fish recipes will leave all the marinating juices, but I prefer not to have too much ‘fish juice’ in my recipe 🐟 Skip this step if you like a real zesty hit 🍋
Add the fish to the bowl of diced ingredients. Season with salt and lime juice, then stir through the coconut cream.
Stir through the coriander just before serving, leaving some some to garnish.
Serve fresh, or refrigerate in an air-tight container until ready to serve. The fish texture will change the longer it sits, so I recommend eating within the first 24 hours.
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