Ika Mata is a delicious Polynesian dish made with raw fish marinated in coconut milk and lime juice. Trevally is a popular fish used in this dish due to its firm texture and mild flavour. Both combined is like a match made in Heaven, so we don’t see why shouldn’t anybody make it at home.
Here’s a recipe for Ika Mata with Trevally:
Firstly, if you don’t have a local fish shop near you, come toThe Seafood Collective for Trevally and other delicious fresh fillets suitable for your Ika Mata!
Ingredients:
- 1/2 kg fresh Trevally fillets cut into bite-sized pieces
- 1 cup coconut cream
- 1/2 cup freshly squeezed lime juice
- 1 medium red onion, finely diced
- 1 ripe tomato, diced
- 1 cucumber, diced
- 1 red capsicum, seeds removed and diced
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- Your favourite hot sauce to your desired spice level (vinegary ones work best)
- Salt and pepper to taste
- Lime wedges and extra herbs for garnish
Instructions:
- Pat dry the Trevally fillets with paper towels. Cut the fillets into bite-sized pieces and place them in a large mixing bowl.
- In a separate bowl, combine the coconut cream with freshly squeezed lime juice and your favourite hot sauce to create the marinade.
- Pour the coconut-lime marinade over the fish in the mixing bowl. Ensure that all the fish pieces are submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. The lime juice in the marinade will “cook” the fish, giving it a firm and slightly opaque appearance.
- While the fish is marinating, prepare the vegetables. Finely dice the red onion, dice the tomato, dice the cucumber, and dice capsicum. Chop the coriander and mint leaves as well.
- After the fish has finished marinating, remove the bowl from the refrigerator.
- Drain the excess marinade from the fish, but don’t discard it completely. You can reserve a small amount to add later if you prefer a creamier texture.
- In a large serving bowl, combine the marinated fish, diced red onion, tomato, cucumber, capsicum, cilantro, and mint leaves. Gently toss all the ingredients together until they are well combined.
- Taste the Ika Mata and season with salt and pepper according to your preference.
- If you want a creamier salad, add a little bit of the reserved marinade and mix it in.
- Garnish the Ika Mata with lime wedges and extra fresh herbs.
- Serve immediately as a refreshing appetizer or light main course.
Note: Ika Mata is best served fresh, as the fish is raw and its texture and flavour are at their peak. If you have any leftovers, store them in the refrigerator and consume within a day.
