Ika mataReviewed by our expert panel
(at time of publication)
- 500g very fresh fish fillets
- ½ cup lemon juice
- 500g kumarasweet-potatoX
- ¼ teaspoon salt
- 1 firm but ripe mango (or 4 peaches)
- 2 large bananas
- 2 Lebanese cucumbers
- 1 capsicum
- 2 spring onions
- 1 carrot
- 375ml can light evaporated milk (we used Carnation)
- 2 tablespoons desiccated coconut
1 Cut fish into bite-sized cubes, place in a bowl and stir in the lemon juice. Cover with a lid and refrigerate for 2 hours, or overnight if you like your fish well marinated. Drain away the lemon juice.
2 Wash and cut the kumara into bite-size pieces. Boil in salted water for about 15 minutes until soft. Drain and set aside.
Ste[ 3 Wash and dice the peaches or mango, cucumbers, capsicum and spring onions. Peel and slice the bananas. Wash and grate the carrot. Add it all to the fish.
4 Mix the coconut into the evaporated milk, and add to the bowl. Serve immediately with kumara.
- 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.
- 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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 4g
Dietary fibre 7g
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