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Te Ekamata
Kiribati Raw Fish Salad
A refreshing and simple dish of raw fish marinated in lime juice and coconut milk, often served over rice. Te Ekamata showcases the freshness of the ocean's catch and the creamy richness of coconut, a hallmark of Kiribati cuisine.
ð§ ææ
- 500 g Firm white fish fillets(such as tuna, mahi-mahi, or snapper, cut into 1-inch cubes)
- 6 tbsp Lime juice(freshly squeezed)
- 1/2 cup Full-fat coconut milk
- 1/4 cup Red onion(finely diced)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground, or to taste)
- 4 cups Cooked rice(for serving)
- 2 tbsp Chopped cilantro(for garnish)
ðšâð³ äœãæ¹
- 1
Ensure the fish is very fresh. Cut the fish fillets into uniform 1-inch cubes.
- 2
In a glass or ceramic bowl, combine the cubed fish, lime juice, coconut milk, diced red onion, salt, and pepper.
- 3
Gently stir to ensure the fish is evenly coated with the marinade. The lime juice will begin to 'cook' the fish.
- 4
Cover the bowl and refrigerate for at least 15 minutes, or until the fish is opaque and appears 'cooked' by the lime juice.
- 5
Stir gently before serving. Taste and adjust seasoning if necessary.
- 6
Serve the Te Ekamata over cooked rice, garnished with fresh cilantro.
ð¡ ããã®ã³ã
- âUse the freshest, highest quality fish you can find, as it is eaten raw.
- âDo not marinate for too long, as the fish can become mushy.
- âFor a creamier texture, use only the thick cream from the top of the coconut milk can.
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- Add finely diced cucumber or bell pepper for extra crunch.
- Include a pinch of chili flakes for a touch of heat.
- Serve with a side of sliced avocado.