Learn2Vibe

How to Make Authentic Cook Islands Ika Mata with Fresh Fish

Dive into the flavors of the South Pacific with this traditional Cook Islands Ika Mata recipe. This vibrant dish combines tender raw fish with creamy coconut milk and zesty citrus, creating a perfect balance of flavors that will transport you to a tropical paradise.

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Recipe Details

Prep Time

30 minutes

Cook Time

N/A

Servings

4

Difficulty

Intermediate

Simple Summary

Ika Mata is a refreshing Cook Islands dish featuring raw fish marinated in coconut milk and citrus, perfectly balancing tropical flavors and textures.

Recipe Details

  • Prep Time: 30 minutes
  • Marinating Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g fresh white fish (such as tuna, snapper, or mahi-mahi), diced into 1cm cubes
  • 1 cup fresh lime juice (about 8-10 limes)
  • 1 cup coconut milk
  • 1 red onion, finely diced
  • 2 tomatoes, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, finely diced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. In a large glass or ceramic bowl, combine the diced fish with the lime juice. Ensure the fish is fully covered. Cover and refrigerate for 30 minutes to 1 hour, stirring occasionally.

  2. Drain the fish, discarding the lime juice. The fish should appear opaque and "cooked" by the acid.

  3. In a clean bowl, combine the marinated fish with coconut milk, red onion, tomatoes, cucumber, and red bell pepper. Mix gently to combine.

  4. Season the mixture with salt and black pepper to taste.

  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

  6. Before serving, stir in the sliced green onions and chopped cilantro.

  7. Taste and adjust seasoning if necessary.

  8. Serve chilled in individual bowls or on a large platter.

Chef's Notes

  • For food safety, use only the freshest sushi-grade fish for this recipe.
  • If lime juice is too tart, you can substitute some of it with lemon juice or a mixture of both.
  • For a creamier texture, use thick coconut cream instead of coconut milk.
  • Add a diced chili pepper for extra heat if desired.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.

Nutritional Info

Per serving: Approximately 250 calories. This dish is high in protein from the fish, and contains healthy fats from the coconut milk. It's also rich in vitamin C from the citrus and vegetables, and provides a good source of potassium and B vitamins.

Serving Suggestions

Serve Ika Mata as a refreshing main course on a hot day, or as an appetizer in smaller portions. Pair with a side of steamed rice or taro for a more substantial meal. Garnish with additional cilantro leaves and a wedge of lime. For drinks, a crisp white wine like Sauvignon Blanc or a light beer complements the dish beautifully. For presentation, serve in coconut shells or on large banana leaves for an authentic tropical feel.