Cook Islands Recipes

Ika Mata – Raw fish

500g White Fish, skinned; Boned fillet or Whole Maroro
Lemon or Lime
Salt

This is the traditional way for us to eat Raw Fish. The 'maroro' is the flying fish. The fishermen go out at night with bright lights for the fish to fly up out of the water and are captured in the nets in mid-flight. Prepare the fish, gutted, cleaned and scaled, top and tail and remove bones and gills on sides.

Leave skin on. Cut two inch pieces through the central bone. Cut and score the flesh to expose the central part but leave skin and bones intact. Sprinkle or rub with salt and squeeze lemon or lime over, cover lightly and set aside for a couple of hours to marinate. Leave longer if preferred. When done, flesh will be white. Some people prefer fish to be part marinated as too long in the lemon juice may toughen the flesh.

Serve with coconut cream and cooked root vegetable such as taro, kumara, breadfruit or boiled green bananas.

Any white fish is suitable. Tuna is an excellent fish for this dish, but ensure it is not over long in the marinade.