Immerse yourself in a dish of flavour, aroma, and culture with a Cuisine favourite, Ika Mata. Translated to “Raw fish” in Cook Island Maori, you may recognise the other variations of the name: Kokoda, poke, or oka aka. The perfect light and refreshing meal to transport your taste buds. Enhanced with a citrus marinade and balanced out by the creamy element of coconut milk, tying the flavours together.  Adding fresh vegetables to this dish allows for a crisp texture and zesty vibrant flavour. A simple, yet tasty way to incorporate fresh seafood into a dish that’ll have the table reaching for more. Best served chilled, Ika Mata is a delicious choice for a warm day.

Ingredients 
  • 500g firm-fleshed fish such as line-caught kingfish or line- or purse-seine caught trevally, cut into 3cm pieces
  • ¼ cup lime juice (or use all lemon juice)
  • ¼ cup lemon juice
  • ½ cup coconut milk
  • 1 small red onion, finely chopped
  • 1-2 red or green chillies, minced
  • ½ punnet cherry tomatoes, quartered
  • ¼ telegraph cucumber, deseeded and cut into small dice
  • ½ red, yellow or green capsicum, diced
  • 1 teaspoon sea salt
  • ½ cup coriander leaves
  • hot sauce to taste
Instructions:
  1. Put the fish into a non-reactive bowl with the lime and lemon juice and leave to marinate for a minimum of 30 minutes, or up to overnight depending on how ‘cooked’ you like the fish to be. I prefer it around the 3-hour mark.
  2. Drain the juice from the fish, then mix the fish with the coconut milk, vegetables and salt.
  3. Add the coriander just before serving and adjust seasoning to taste.
  4. Add or serve with hot sauce as required.
  5. Best served chilled.