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Ika mata
2 ratingsRate

Ika mata

You can use any type of fish and add any ingredients you like in this versatile dish that you can make in only 20 minutes.
Serves: 4
Time to make: 20 mins , plus 2 hrs or overnight chilling


  • Traditionally Kiwis would use snapper, tarakihi or hoki fillets in this recipe, but go ahead and make it with whatever you catch. Scallops can also be used, and it’s up to you whether you remove the roe (the orange part).
  • You can use lime juice instead of lemon juice, or you can mix them half-and-half.
  • Taro works well in place of kumara.
  • Try garnishing the dish with chopped fresh herbs such as mint and Italian parsley.

HFG tip

  • Ika mata is a dish popular in the Cook Islands, Fiji and Samoa, traditionally made with coconut milk. We have replaced this with light evaporated milk to reduce the saturated fat content.
  • This dish makes a perfect light lunch or brunch, especially in warm weather.

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