what fish do they use to make ika mata
What is ika mata?
Ika mata is a traditional dish of the 15 beautiful Melt Islands made from raw fish, usually tuna fillet, marinated in a mixture of lime (or lemon) and coconut milk and garnished with raw vegetables, making information technology a very fresh and pleasant dish to enjoy during the summertime.
How to make ika mata?
The tuna fillet must be very fresh as always when it is intended to be eaten raw and marinated. It should exist cut into regular cubes, then covered with lime juice and the set aside for 1 hr. The lime will perfume the flesh but also melt it very slightly to make the texture more pleasant.
Coconut cream is added to coat the cubes of tuna fillet perfectly and red bell pepper, cucumber and red onion are added in cubes and slices. Then just season with salt and gustatory modality fresh. Ika mata can be eaten as a main dish or as a refreshing starter. Simple and fast, it is easy to prepare ahead of time and does not require a lot of ingredients.
The raw vegetables, the freshness of the raw fish and the lime are very pleasant. The coconut cream brings a lot of smoothness and also tames the sometimes strong gustation of tuna. Ika mata is a clever way to initiate people who are often reluctant to raw fish.
The marinating time of the fish depends on the diverseness that is used. If the fish is business firm and fleshy, 45 minutes are enough, in other cases the marinade tin can be extended to three hours or even overnight. In the case of tuna or mahi mahi, when information technology is fresh caught, 30 seconds to v minutes are enough.
What is the origin of ika mata?
The South Pacific Islands are known for their fisheries and the abundance of fish in this region, and then the cuisine is naturally strong in seafood dishes. Every bit the seafood is of incomparable freshness, information technology is essentially cooked quickly and merely to keep the gustation as fresh as possible.
What are the benefits of ika mata?
Tuna and other fatty fish are rich in omega-3. Regular consumption of fatty acids can reduce cardiac arrhythmia. Fish is an fantabulous source of complete poly peptide. The coconut as well contains fatty acids and more specifically lauric acid, which increases the concentration of HDL in the blood, which is called "good" cholesterol. Its consumption makes it possible to amend protect oneself from cardio-vascular diseases.
Withal despite its light and refreshing look, with fat-rich products such equally tuna and coconut, ika mata is nonetheless a fairly fatty dish that should exist consumed in moderation. It is better to consume a small amount of fish and a larger amount of raw vegetables in this dish to avoid it being too rich.
The just marinated raw fish is nevertheless a frail food. When altered, information technology tin can cause food poisoning such every bit anisakidosis. Meaning women are advised non to consume raw fish. The cooking with lime or lemon reduces the risk of food poisoning fifty-fifty if it is rare. It is essential to utilise a very fresh fish for this recipe.
What are the variants of ika mata?
Ika mata can be enriched with more raw vegetables such as cherry tomatoes and tin can also exist garnished with fresh herbs such every bit finely chopped mint, chives or cilantro.
Tuna can be replaced by whatever fish such as sea bream, trevally, parrot fish, mahi-mahi, swordfish, sea bass or cod. Coconut cream is fifty-fifty better when prepared on the spot.
Raw fish dishes are very numerous in the Pacific Bounding main and if the Japanese love it simply seasoned, the South Pacific islands prefer to marinate information technology.
These include Polynesian te'a ota, Malaysian hinava with lemon juice, fruit and ginger, kelaguen with chili pepper from Federated states of micronesia, Filipino kinilaw with garlic and ginger, too as kokoda from Fiji Islands.
Ika Mata
The ika mata is a famous traditional dish made from raw fish marinated in lemon and coconut milk from the Cook Islands.
Servings: 4 people
- 1 lb fresh tuna fillet , cutting into 1-inch cubes
- four limes , freshly squeezed
- eight oz. kokosnoot cream
- one pocket-size ruddy bell pepper , seeded and cut into ½-inch cubes
- ½ cucumber , peeled, seeded and cut into ½-inch cubes
- 1 red onion , cut into thin strips
- 1 teaspoon salt
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Place the tuna in a bowl.
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Add the juice of the 4 limes, mix, cover and marinate in the refrigerator for one hour.
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Cool the cucumber, onion and pepper in the refrigerator until the tuna is marinated.
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Mix the coconut cream and the tuna.
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Add the bell pepper, cucumber, and onion.
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Season with salt and mix well.
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Serve fresh.
Esther and Morgan are the two foodies behind Renards Gourmets. They are based in Paris where they develop iv-handed recipes and culinary photos.
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Source: https://www.196flavors.com/cook-islands-ika-mata/
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