Ika mata

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There are lots of versions of raw fish dishes from around the world. Ika mata was what I ate in the Cook Islands recently, made with coconut milk, tomato, and cucumber. I’ve added a few extras to this one, and it makes a great starter. You could also scoop spoonfuls on to corn chips for a delicious canape.

Ingredients

2 fillets	White fish, fresh, about 400-500g, use a firm variety such as trevally (Main)
½ cup	Lemon juice, fresh
1 tin	Coconut milk, approx. 330g, alternatively use coconut cream (Main)
1 pinch	Salt, a generous one
1	Red chilli, finely chopped
½	Red onions, diced
1 cup	Cucumber, chopped
1 cup	Cherry tomatoes, cut in half or quarters
1 large bunch	Fresh mint, and coriander, finely chopped

Directions

1. Cut the fish into 1cm cubes, and place in a bowl. Cover with lemon juice and leave in the fridge for at least 30 minutes.
2. Remove from fridge. Add coconut cream, a generous pinch of salt, and the chilli. Stir to combine and taste and adjust as necessary.
3. Add all remaining ingredients and mix. Serve immediately.

More Summer seafood from Delaney

• Spicy prawn skewers with herby slaw
• Crumbed fish sliders with kimchi yoghurt