Raw fish is delish
I fell in love with Ika Mata during our honeymoon in Rarotonga a couple of years ago. This raw fish and coconut cream salad is “cooked” in lemon juice and confettied with diced vegetables. I’ve eaten it a couple times in New Zealand, but never had the guts to make it at home until now. It’s absolutely a summertime dish and I’m glad to be able to cross it off this summer’s to do list. It was much easier than I anticipated. I don’t know what I haven’t made it sooner.
Some raw fish dishes from around the world (alpha):
- Crudo, Italy
- Ceviche, South America
- Ika Mata, Cook Islands
- Kelaguen, Mariana Islands (Micronesia)
- Kinilaw, Philippines
- Kokoda, Fiji
- Ota ‘ika or Oka i’a, Tonga, Tahiti, Samoa
- Poisson Cru or E’ia Ota, Tahiti
- Poke, Hawaii
- Tiradito, Peru
This recipe uses yellowfin tuna because it happens to be on special this week at Nosh, but you can use firm white fish such as kahawai or gurnard if the price is right. This is good eating, but can feel on the light side. If you are like me and hate feeling hungry after dinner, served this salad with garlic bread and a small bowl of soup.
Chili sauce is optional and you can use Tabasco. I used my good old Kaitaia Fire “Waha Wera” Kiwifruit & Habanero Pepper Sauce.
Cook Islands raw fish salad
Serves 3 or 4
500g tuna fillets
1/2 can coconut cream
1/2 red onion (diced)
1/2 yellow capsicum (diced)
1 small tomato (diced)
1 spring onion (chopped)
- Cut the tuna into small cubes and put into a largish bowl (preferably one with a lid). Squeeze in the lemon and lime juice and stir through. Cover and refrigerate for 30 minutes.
- Add coconut cream, salt and chili sauce. Stir. Taste and add more salt and chili sauce if desired.
- Mix in the diced onion, capsicum, tomato and spring onion reserving a bit of each to garnish. Cover and refrigerate before serving in small bowls.