Ika Mata

About This Recipe

Ika Mata is the jewel of Cook Islands cuisine. Fresh reef fish is cured in citrus until the flesh turns opaque, then dressed in velvety coconut cream with chilli and spring onion. It is served cool, often as a starter at every island feast or family gathering. The dish reflects the Cook Islands' deep connection to the ocean and the abundance of fresh coconuts.

Ingredients

Serves 4

• 500 gfresh white fish fillets (snapper or mahi-mahi), diced 2 cm
• 125 mlfresh lime juice (about 4 limes)
• 200 mlcoconut cream
• 1small red chilli, finely sliced
• 3spring onions, sliced
• 1 tspsalt

Instructions

1. 1

   Cure the fish

   Place diced fish in a non-reactive bowl. Pour over lime juice and salt, toss to coat. Cover and refrigerate for 15–20 minutes until the fish is opaque throughout.

2. 2

   Drain

   Tip the fish into a sieve and drain off the lime juice completely.

3. 3

   Dress

   Return fish to the bowl. Pour over coconut cream, add chilli and spring onions, and fold gently.

4. 4

   Serve

   Serve immediately in small bowls or coconut shell halves with taro chips alongside.

Variations

• •

  Add diced tomato and cucumber for extra freshness.

• •

  Use coconut milk instead of cream for a lighter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten the same day. Refrigerate leftovers (without coconut cream) for up to 24 hours.

Frequently Asked Questions