← Back to Fiji
Ika Mata
Fiji
A variant of kokoda, shared across the Pacific. Fiji's version uses less acid than kokoda, for a milder cured texture.
Fijian coconut marinated fish — raw fish briefly marinated in citrus, then dressed in coconut cream with red onion and chilli. Simpler and milder than kokoda.
Prep
15 mins
Cook
0 mins
Difficulty
Easy
Calories
440 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gvery fresh white fish, thinly sliced
juice of 4limes
400mlcoconut cream
1red onion, thinly sliced
1red chilli, sliced
fresh corianderto garnish
Method
1
Marinate fish in lime juice for 15-20 minutes until just turning opaque on the outside.
2
Drain. Add coconut cream, onion and chilli. Toss gently.
3
Serve immediately, garnished with coriander.
Chef's Tip
Marinate briefly — just until the outside turns opaque. The inside should remain raw.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.