Rarotongan (Cook Islands) Ika Mata is an effortless dish but is a great refreshing snack or side. While ultra simple in ingredients and direction, it is a true reflection of using natural foods in abundance within the Rarotongan lagoon environments.
Rarotongan (Cook Islands) Ika Mata with Taro Chips
Sashimi-grade reef fish
Freshly squeezed lemon juice
Coconut cream, chilled
Using sashimi-grade reef fish, cut into 1cm cubes, place in a non-reactive bowl and cure the fish in one cup lemon juice for 5-10 minutes, occasionally stirring to turn the fish over. Once cured, you’ll notice a slight colour change from transparent to a whiter tone.
Add 3-4 tablespoons of chilled coconut cream per serve, mix well. Season to taste with sea salt, and if desired, garnish with fresh coriander leaf.
A simple side salad of iceberg lettuce wedge, cubed tomato flesh (deseeded) and finely chopped chives is best served with a drizzle of olive oil and lime wedge.
1-2 large taro roots
1. Use a cookie cutter for taro chip, particularly if the taro root is large. Again, the aim is to create a consistent size.
2. Cooked in hot sunflower oil until golden, drain well on absorbent paper, and immediately add sea salt.