Ika mata (Cook Islands raw fish salad)
Photo by Babiche Martens
Makes 12 small bowls.
|1 to taste||Salt|
|1 cup||Coconut cream|
|1 cup||Lemon, juice|
|1 kg||Fish, (firm)|
|1 to taste||Tabasco sauce|
|1||Red onion, finely diced|
|1||Red capsicum, finely diced|
|1||Yellow capsicum, finely diced|
|1||Spring onion, finely diced|
|1 cup||Coriander, finely chopped|
|1 cup||Mint, finely chopped|
|1 cup||Parsley, finely chopped|
- Cut the fish into small dice and put into a bowl. Tip over the lemon juice and stir. Cover and refrigerate for 30 minutes.
- Pour the fish and the juice into a colander and drain.
- Return the fish to a clean bowl and add the coconut cream, salt and Tabasco. Taste and add more salt and Tabasco if desired.
- Stir through the onion, capsicum and spring onion while reserving a little of each to garnish. Refrigerate before serving in small bowls. Garnish, adding optional torn fresh coriander leaves