Ika Mata Kingfish Recipe
Ika Mata is the Polynesian name for Raw Fish. In other cultures in might be called Kokoda (Fiji), or Ceviche (Peru).
Ika Mata is one of the signature national dishes of the Cook Islands, and we enjoyed so much of this dish fresh recently visiting Aitutaki and Rarotonga. I notice they use carrot in theirs. so have added in to this recipe. I’ve recently started adding pear to give it a sweet hit, and some nice texture.
This is one of the best ways to prepare and eat kingfish and a dish I was make in one way or another on our Men’s Wellbeing Retreats.
Dice up kingfish fillets, with blood line removed.
Marinate in juice from two lemons or limes, or a mix of both PLUS two tablespoons of Apple Cider Vinegar
While the kingfish is marinating, finely dice the following: (note, you can improvise with other ingredients) red onion; spring onion; one red chilli, mint; oergano; other green herbs; avocado; cucumber; pear plus either grate half a carrot or cut it into fine sticks
Drain excess liquid from kingfish, after 30 minutes. Add salt and pepper, then above diced ingredients.
Mix half a can of cococnut cream through, plus a dollop of coconut yoghurt if you have some
Garnish with extra spring onion and herbs, and edible flowers like nasturtium
