Скачать или смотреть RAW FISH: the PERFECT entree - if it ain't broke, don't fix it!

Don't fix what isn't broken in this PERFECT entree - Ika Mata! It goes by many names all around the Pacific, but I learned it first as Ika Mata. It's a bit like ceviche, but with a creamy island hit of coconut cream, taking this dish to another level, with a creamy mouthfeel and a tangy-creamy fishy flavour that is just unbeatable. Here's my recipe:

2-3 Fillets (about 250g) of Firm White Fish (Tuna, Swordfish, etc but in a pinch trevally is great, as I used here)
1 Red Bell Pepper, finely diced
1 Yellow Bell Pepper (if the red bell pepper is small - mine were about the size of oranges), finely diced
1/2 red onion, finely diced
1/2 a telegraphy cucumber, finely diced
Juice of 2 lemons (about 1/4 cup)
400ml Coconut Cream - try to get the expensive slightly thicker stuff. I bought cheap stuff and it was way too thin
Salt and Pepper
Fresh Chilli (Optional)
Crusty Bread to serve

Diced the fillets into cubes about 2cm thick approx. Move to a bowl, ceramic, if possible. Add the lemon juice. Mix well, cover and refrigerate for about half an hour, or until the fish has gone white (the acid from the lemon will cook it)

In another bowl, mix the peppers and cucumber. On a chopping board, spread out the diced onions and lightly salt. Let the salt draw out the moisture from the onions and soften them slightly. I also find it sweetens the onion a bit.

Once the fish has gone opaque, add the peppers, cucumbers and onion to the fish, then add the coconut cream and mix well. Taste - specifically the sauce - and add salt and pepper according to your tastes.

I like to add fresh chilli to mine, but just be aware that the chilli can be pervasive, even when cold, so I tend to only add it while serving.

Serve with crusty bread, and enjoy.

#ikamata #rawfish #casterazucar #cooking #delicious #shorts