There are lots of versions of raw fish dishes from around the world. Ika mata was what I ate in the Cook Islands recently, made with coconut milk, tomato, and cucumber. I’ve added a few extras to this one, and it makes a great starter. You could also scoop spoonfuls on to corn chips for a delicious canape.
Ingredients
| 2 fillets | White fish, fresh, about 400-500g, use a firm variety such as trevally (Main) |
| ½ cup | Lemon juice, fresh |
| 1 tin | Coconut milk, approx. 330g, alternatively use coconut cream (Main) |
| 1 pinch | Salt, a generous one |
| 1 | Red chilli, finely chopped |
| ½ | Red onions, diced |
| 1 cup | Cucumber, chopped |
| 1 cup | Cherry tomatoes, cut in half or quarters |
| 1 large bunch | Fresh mint, and coriander, finely chopped |
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Directions
- Cut the fish into 1cm cubes, and place in a bowl. Cover with lemon juice and leave in the fridge for at least 30 minutes.
- Remove from fridge. Add coconut cream, a generous pinch of salt, and the chilli. Stir to combine and taste and adjust as necessary.
- Add all remaining ingredients and mix. Serve immediately.
