Amanda Laird: Ika mata

Ika mata. Photo / Babiche Martens

Makes 12 small bowls

1 kg firm fish
1 cup lemon juice
1 cup coconut cream
Salt to taste
Tabasco to taste
Finely diced red onion
Finely diced red capsicum
Finely diced yellow capsicum
Finely diced spring onion
Coriander (optional) cup each of finely chopped parsley, mint and coriander leaves

1 Cut the fish into small dice and put into a bowl. Tip over the lemon juice and stir. Cover and refrigerate for 30 minutes.

2 Pour the fish and the juice into a colander and drain.

3 Return the fish to a clean bowl and add the coconut cream, salt and Tabasco. Taste and add more salt and Tabasco if desired.

4 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.