📝 About This Recipe
Transport your senses to the white sands of Rarotonga with Ika Mata, the quintessential raw fish delicacy of the Cook Islands. Unlike its Latin American cousins, this dish balances the sharp acidity of fresh lime with the velvety, cooling embrace of rich coconut cream. It is a vibrant, refreshing masterpiece that celebrates the purity of ultra-fresh ocean fish and the tropical bounty of the South Pacific.
🥗 Ingredients
The Seafood
- 500 grams Fresh Yellowfin Tuna or Snapper (sushi-grade, skinless and boneless, cut into 1.5cm cubes)
- 1 teaspoon Sea Salt (to draw out moisture)
The Citrus Cure
- 1/2 cup Fresh Lime Juice (approximately 4-5 juicy limes)
- 2 tablespoons Lemon Juice (for a rounded citrus profile)
The Coconut Dressing
- 1 cup Thick Coconut Cream (first press or high-quality canned, chilled)
- 3 pieces Spring Onions (finely sliced into rounds)
- 1-2 pieces Red Bird's Eye Chili (deseeded and finely minced for a subtle heat)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables & Crunch
- 1/2 piece English Cucumber (deseeded and finely diced)
- 1/2 piece Red Bell Pepper (finely diced for color and sweetness)
- 1/2 piece Small Red Onion (very finely minced)
- 1 small Carrot (finely grated or julienned)
- 1/4 cup Fresh Cilantro (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by prepping your fish. Ensure the fish is very cold, then cut it into uniform 1.5cm (approx. 1/2 inch) cubes. Place the cubes in a large glass or stainless steel bowl.
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2
Sprinkle the sea salt over the fish and toss gently. Let it sit for 5 minutes; this helps firm up the flesh and begins the seasoning process.
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3
Pour the fresh lime and lemon juice over the fish cubes. Ensure the fish is mostly submerged. Cover the bowl with plastic wrap and refrigerate.
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4
Let the fish 'cook' in the acid for 20 to 30 minutes. You are looking for the exterior of the fish to turn opaque/white while the center remains slightly translucent.
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5
While the fish is marinating, prepare your vegetables. Finely dice the cucumber, red pepper, and onion. Grate the carrot and slice the spring onions.
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6
Once the fish has reached your desired level of 'doneness', tilt the bowl and drain away about 80% of the citrus juice. Leaving a little bit of juice adds a necessary tang to the final sauce.
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7
Add the diced cucumber, red pepper, red onion, grated carrot, and minced chili to the bowl with the fish.
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8
Pour the chilled coconut cream over the mixture. Use a large spoon to gently fold everything together until the fish and vegetables are luxuriously coated.
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9
Stir in the sliced spring onions and freshly cracked black pepper. Taste a piece of fish—add a pinch more salt if the flavors don't 'pop' yet.
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10
For the best flavor, let the finished mixture sit in the fridge for another 10 minutes to allow the coconut cream to meld with the citrus and aromatics.
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11
Garnish generously with fresh cilantro just before serving to maintain its bright green color and herbal aroma.
💡 Chef's Tips
Always use the freshest, sushi-grade white fish or tuna available; if it smells 'fishy', it's not fresh enough for Ika Mata. Don't over-marinate the fish in the lime juice; exceeding 45 minutes can make the texture tough and rubbery. If you prefer a thicker sauce, ensure your coconut cream is well-chilled before adding it to the bowl. For an authentic touch, deseed the cucumber thoroughly to prevent the dish from becoming too watery. Adjust the chili level to your preference; the coconut cream will significantly mellow the heat of the peppers.
🍽️ Serving Suggestions
Serve inside a hollowed-out coconut shell for a stunning, authentic island presentation. Pair with boiled taro, sweet potato (kumara), or green bananas for a traditional Polynesian meal. Enjoy with a crisp, dry Riesling or a cold Lager to cut through the richness of the coconut cream. Offer extra lime wedges on the side for those who prefer a sharper, more acidic finish. Serve as a light lunch on a bed of butter lettuce leaves for a refreshing summer meal.