Ika Mata (Raw Fish Salad in Coconut Cream and Lime)

Name: Ika Mata (Raw Fish Salad in Coconut Cream and Lime)
Yield: 4
Cuisine: Tuvalu
Ingredients: Very fresh firm white fish fillets (such as tuna or reef fish), diced — 500 g (1 lb 2 oz); Lime juice, freshly squeezed — 150 ml (2/3 cup); Coconut cream — 200 ml (3/4 cup + 2 tbsp); Tomato, diced — 1; Cucumber, diced — 1/2; Spring onion, sliced — 2; Fine salt — 1 tsp; Fresh chili, finely chopped (optional) — 1

The Quirky Foodster Team

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Servings

Ingredients

Very fresh firm white fish fillets (such as tuna or reef fish), diced — 500 g (1 lb 2 oz)
Lime juice, freshly squeezed — 150 ml (2/3 cup)
Coconut cream — 200 ml (3/4 cup + 2 tbsp)
Tomato, diced — 1
Cucumber, diced — 1/2
Spring onion, sliced — 2
Fine salt — 1 tsp
Fresh chili, finely chopped (optional) — 1

Method

Place the diced fish in a non-reactive bowl and pour over the lime juice, making sure all pieces are submerged.
Cover and refrigerate for 25-30 minutes, until the fish turns opaque and firm, stirring once partway through.
Drain off most of the lime juice, leaving the fish just lightly moist.
Stir in the coconut cream, tomato, cucumber, spring onion, salt and chili, if using.
Chill for a further 10 minutes before serving to let the flavours combine.

Introduction: Ika mata, raw fish marinated in lime juice and finished with coconut cream, is one of Tuvalu's most
popular fresh dishes, shared in various forms right across the Pacific.

Cultural Background: Ika mata, raw fish marinated in lime juice and finished with coconut cream, is one of Tuvalu's most
popular fresh dishes, shared in various forms right across the Pacific. The lime gently firms and 'cooks'
the fish, and the result is a bright, refreshing dish especially welcome in the tropical heat.

Tips: Use only very fresh, sushi-grade quality fish, since it is not cooked with heat. Do not over-marinate the fish in lime juice, or the texture can become tough and chalky.

Variations: Add diced fresh papaya for a subtle sweetness. Use a mix of fish and thinly sliced octopus for extra variety. No traditional vegetarian version exists for this specific raw fish dish. Not applicable.

Storage: Best eaten the same day it is made; refrigerate briefly for up to a few hours if needed.

Reheating: Served cold; not suitable for reheating.

FAQs:

Q: Is it safe to eat the fish raw in this dish?

A: Choosing very fresh, properly handled fish is essential, as the lime marination firms the texture but does not eliminate all food safety risks in the way cooking does.

Q: How long should the fish marinate?

A: About 25-30 minutes is usually enough for the lime juice to firm and lightly 'cook' the fish without making it tough.