After exploring some pristine beaches, snorkelling, and learning to cook local dishes, Ed’s tropical adventure in the Cook Islands continues, and he’s making the most of it. He’s going to experience the best the Cook Islands has to offer: snorkelling with turtles through colourful coral reefs, climbing the lush rainforest-covered mountains to taste the freshest tropical fruits and, of course, using fresh produce to make a traditional local favourite: Ika mata.
A traditional staple of the Cook Islands, ‘ika mata’ translates to ‘raw fish’ and is made with raw fish (here, tuna) marinated in lime and coconut milk. Serve it in a coconut for a talking point!
Note: In addition to the cooking times mentioned, this recipe requires one hour of marinating time.
Ingredients
Method
Use a sharp knife to remove any bloodline from tuna. Dice 500g in 1cm cubes. Pour juice over, mix well, put in fridge for 1 hour. Drain excess liquid.
Mix onion, capsicum, tomatoes and cucumber in a bowl, and season generously. Mix in coconut cream, then marinated tuna. Spoon into halved coconuts.
Slice remaining tuna into thin strips and lay on an oven tray, then scorch lightly with a blow torch and arrange on top. Serve with lime zest.
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