Street Food
Ika Tunu (Grilled Fish Skewers)
Ingredients
- - 600g firm white fish fillet, cubed
- - 2 tbsp lime juice
- - 2 tbsp soy sauce
- - 1 clove garlic, minced
- - 1 tbsp vegetable oil
- - Wooden or metal skewers
Method
- Combine the lime juice, soy sauce, garlic and oil in a bowl.
- Add the cubed fish and marinate for 15 minutes.
- Thread the fish onto skewers.
- Grill over hot coals or a barbecue for 2-3 minutes per side until just cooked through.
- Serve hot straight off the grill, often wrapped in a banana leaf or paper.
Introduction: Fresh fish grilled over open coals is a common street-side and roadside offering across the Cook Islands, sold from small stalls near the harbour and at island night markets.
Cultural Background: Fresh fish grilled over open coals is a common street-side and roadside offering across the Cook Islands, sold from small stalls near the harbour and at island night markets.
Tips: Do not over-marinate; the lime juice can begin to 'cook' the fish if left too long.
Variations: Chunks of onion or capsicum can be threaded between the fish pieces. Not vegetarian; fish is the essential ingredient.
Storage: Best eaten immediately; not suited to storage once cooked.
Reheating: Reheat briefly on a hot pan for 1 minute per side if needed.
Nutrition: Approx. 210 kcal per serving, 8g fat, 3g carbohydrate, 30g protein.
FAQs
Q: What fish works best?
A: Firm white fish such as tuna, wahoo or trevally hold together well on skewers.