Recipes and Cooking Tips Ika mata is a raw fish dish native to the Cook Islands that is marinated in lemon juice and mixed with coconut juice and tomatoes, onion, cucumber, and chili. The result is a light, tasty, tangy taste with a tropical twist. Traditionally, ika mata is served as a side dish or starter during celebrations, events, or family gatherings. How to Prepare the Cook Islands’ Famous Ika Mata Dish Ika mata is a raw fish dish native to the Cook Islands that is marinated in lemon juice and mixed with coconut juice and tomatoes, onion, cucumber, and chili. The result is a light, tasty, tangy taste with a tropical twist. Background and Origin Ika mata is a simple dish, meaning raw fish in the traditional Māori language. It represents the Cook Islands' deep connection to the ocean and Polynesian culture. Natives prepared meals using natural ingredients available to them, mostly at the beach or at home. Ika mata is popular in other countries. In Nauru, the dish is called coconut fish. It’s also called kokoda in Fiji and Papua New Guinea, and oka in Samoa. The fish used mostly are fresh tuna finlets or mororo fish, or malin. What sets Ika Mata apart from similar dishes like ceviche from Latin America or poisson cru from Tahiti is its use of rich coconut cream. The coconut palm, often called the "tree of life" in Pacific cultures, provides a creamy balance to the sharp citrus and savory fish. The result is a dish that is refreshing and deeply satisfying. Fresh malin or tuna finlets A bowl of fresh coconut milk 1 tomato, chopped 1 onion, chopped 1 small cucumber, chopped

1 fresh lemon, juiced Some fresh lettuce, washed How to Prepare Cook Islands’ Ika Mata Chop the fresh malin into cubes to make it easier to marinate. Transfer to a bowl and sprinkle with salt. Add the chopped tomato, cucumber, and onion. Pour the lemon juice over the fish or malin. Mix it and allow it to marinate for half an hour in the fridge. Take it from the fridge and pour in the coconut milk. Mix it thoroughly and let the ika mata rest for 2 minutes. Transfer the mixture into a serving bowl. Garnish with a grain of lettuce, a slice of lemon. Enjoy your ika mata with French fries! How to Prepare Cook Islands’ Ika Mata Chop the fresh malin into cubes to make it easier to marinate. Transfer to a bowl and sprinkle with salt. Add the chopped tomato, cucumber, and onion. Pour the lemon juice over the fish or malin. Mix it and allow it to marinate for half an hour in the fridge. Take it from the fridge and pour in the coconut milk. Mix it thoroughly and let the ika mata rest for 2 minutes. Transfer the mixture into a serving bowl. Garnish with a grain of lettuce, a slice of lemon. Enjoy your ika mata with French fries! Nutrition Facts * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Tips for Serving Ika Mata Add chili pepper as desired. You can garnish with chopped fresh mango to add sweetness to the ika mata. For the best result, marinate the fish in lemon juice alone, then strain it before adding the vegetables. This removes the smell, bacteria and ‘cooks’ the fish. People Also Read: Why Poutine is a Must-Try Dish for Visitors to Canada Enjoy ika mata with friends and family or alone. Remember to use more lemon as desired.