I asked my wife Krystal for her hand while we were on holiday in Rarotonga 2014. While in the markets on island I first tried the raw fish with mahi mahi. The simplicity of the dish was the magic. Back on the main land I did the dish a little more complex to serve at the restaurant, but when at home-after going spear fishing I go island style.
Raw fish (ika mata)
500g x Kingfish or any raw fish (skinless)
¼ Cup x Lime juice
½ cup x Coconut cream
½ x Red onion
½ Red capsicum
100g x Fresh coriander
Cut your fish into small cubes (think billiard dice size) and leave it to marinate in your lime juice for 30 minutes in the fridge.
Put a sieve over a bowl and pour your marinated fish into the sieve. Leave in the fridge for an hour to drip.
Dice your vegetables into the same size as your fish and shred your coriander and keep separate.
Remove your fish from the sieve and keep your lime liquid separate.
Mix your vegetables, fish and coconut cream into a bowl. Season with coriander, sea salt and the fish cured lime juice until yum.
NOTE. The recipe might not ask for all coconut cream or might need a little more. This will depend on the fish, the hang time and the way you like to eat it J
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|JUICEL||Juice lime for cooking chefs choice thailand||$0.00|
|CC200||Coconut cream 24% fat uht kara||$0.00|
|PEPRSA10||Peppers red sliced capsicum||$0.00|
|CORI||Coriander 2-4mm iqf frozen||$0.00|