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Ika Mata - Raw Fish with Coconut Cream

Ika Mata - Raw Fish with Coconut Cream

This recipe was submitted by Ian from the Cook Islands tourist board. Ika mata is a famous traditional dish from the Cook Islands, utilising two of the Cook Islands most abundant produce - fish and coconut! Traditionally Kahawai fish is used, but we have substituted with tuna here.

Updated at: Thu, 17 Aug 2023 10:34:45 GMT

Nutrition balance score

Good

Glycemic Index

54

Low

Glycemic Load

18

Moderate

Nutrition per serving

Calories348.7 kcal (17%)

Total Fat10.1 g (14%)

Carbs33.5 g (13%)

Sugars13.9 g (15%)

Protein30.7 g (61%)

Sodium262.3 mg (13%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

150mlcoconut cream

fresh or canned

0.5cucumber

Instructions

Step 1

Dice up your fish and put it in a bowl of water with salt to soak. Place in the fridge.

Step 2

Dice up your cucumber and tomato to make it more delicious

Step 3

Drain the salted water from the fish and add lemon juice.

Step 4

Let the fish soak in the lemon juice for a few minutes and then drain.

Step 5

Add in diced cucumber, tomato and onion and mix through with the fish

Step 6

Add coconut milk – do not add any water, coconut cream only.

Notes

1 liked

0 disliked

Delicious

Easy

Fresh

Go-to

Kid-friendly

Clare· 3 years ago

Under 30 minutes

What an unusual recipe and loved it even though I am not generally a fan of tuna ! The tuna kept its texture and had a delicate hint of coconut. I reduced the coconut cream as otherwise seemed way too much sauce and this reduces the overall fat content. Also added another tomato for colour.