Diced raw fish tossed with coconut cream, lime juice, cucumber, and fresh vegetables. A refreshing Fijian raw fish preparation.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Dice the very fresh fish into small one-centimetre cubes.
-
2
Toss the fish with lime juice and refrigerate for thirty minutes.
-
3
Drain off most of the lime juice.
-
4
Add coconut cream, cucumber, onion, tomato, chili, and cilantro.
-
5
Mix gently and season with salt.
-
6
Serve immediately while the fish is fresh and the vegetables are crisp.
Did You Know?
Unlike kokoda where the fish is fully cured, ika mata uses a shorter lime soak, keeping the fish more raw and tender.
Chef's Notes
Equipment Tips
- sharp knife
- mixing bowl
Garnishing
lime wedge, cilantro
Accompaniments
cassava chips, taro
The Story Behind Ika Mata
Ika mata is a lighter, less-cured raw fish preparation than kokoda. While kokoda marinates fish for hours until fully opaque, ika mata uses a shorter citrus soak, leaving the fish more translucent and delicate. The dish highlights the Fijian philosophy of letting pristine ingredients speak for themselves.
On the Calendar: Ika mata is prepared whenever very fresh fish is available, typically the same day it is caught. It is a beachside and fishing-boat preparation.
Then & Now: The dish remains close to its ancient roots, with the only modern additions being introduced vegetables like tomato and cucumber.
Legacy: Ika mata celebrates the Pacific Islander tradition of eating fish at its absolute freshest, prepared simply with what grows nearby.
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