IKA MATA - Cuisine Magazine - From New Zealand to the World

Name: IKA MATA - Cuisine Magazine - From New Zealand to the World
Ingredients: 500g firm-fleshed fish such as line-caught kingfish or line- or purse-seine caught trevally, cut into 3cm pieces; ¼ cup lime juice (or use all lemon juice); ¼ cup lemon juice; ½ cup coconut milk; 1 small red onion, finely chopped; 1-2 red or green chillies, minced; ½ punnet cherry tomatoes, quartered; ¼ telegraph cucumber, deseeded and cut into small dice; ½ red, yellow or green capsicum, diced; 1 teaspoon sea salt; ½ cup coriander leaves; hot sauce to taste

www.cuisine.co.nz

Kokoda, oka, poke, oka aka or ika mata are all variations of the raw fish salad found throughout the Pacific. This Cook Islands version is one of my favourites

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Ingredients

500g firm-fleshed fish such as line-caught kingfish or line- or purse-seine caught trevally, cut into 3cm pieces
¼ cup lime juice (or use all lemon juice)
¼ cup lemon juice
½ cup coconut milk
1 small red onion, finely chopped
1-2 red or green chillies, minced
½ punnet cherry tomatoes, quartered
¼ telegraph cucumber, deseeded and cut into small dice
½ red, yellow or green capsicum, diced
1 teaspoon sea salt
½ cup coriander leaves
hot sauce to taste