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FSM Marinated Raw Fish
Ika Mata
A refreshing and simple dish of raw fish marinated in coconut milk, lime juice, and local seasonings. It's a staple across many islands in Micronesia, often prepared with freshly caught fish.
ð§ ææ
- 500 g Fresh white fish (e.g., tuna, mahi-mahi, snapper)(sushi-grade, cut into 1-inch cubes)
- 1/2 cup Freshly squeezed lime juice
- 1/2 cup Full-fat coconut milk
- 1/4 cup Red onion(finely diced)
- 1/2 medium Tomato(seeded and finely diced)
- 1/4 medium Cucumber(seeded and finely diced)
- 1 small Fresh chili (e.g., bird's eye)(finely minced, seeds removed for less heat (optional))
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a non-reactive bowl, combine the cubed raw fish with lime juice. Ensure the fish is fully submerged. Let it marinate for about 10-15 minutes, or until the fish turns opaque, indicating it has 'cooked' in the lime juice.
- 2
Gently drain most of the lime juice from the fish, leaving a small amount behind.
- 3
Add the coconut milk, diced red onion, tomato, cucumber, and minced chili (if using) to the bowl with the fish.
- 4
Season with salt and black pepper to taste. Gently toss all ingredients to combine.
- 5
Serve immediately, or chill for up to 30 minutes before serving for a colder dish. It's best enjoyed fresh.
ð¡ ããã®ã³ã
- âUse the freshest, highest-quality fish you can find. Sushi-grade is recommended.
- âAdjust the amount of chili to your spice preference.
- âFor a creamier texture, you can use slightly more coconut milk.
- âThis dish is best served cold.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add finely chopped cilantro or parsley for extra freshness.
- Some variations include a small amount of grated ginger.
- For a different flavor profile, a splash of soy sauce can be added, though this is less traditional.