Baking
57 recipes
My grandmother, Granmary, was from Rarotonga, Cook Islands. This recipe was originally given to me by her, and has since been updated by Jack Cooper, the man himself from Trader Jacks. Trader Jacks opened in 1986 on Avarua wharf, has survived two cyclones and is now run by his daughter Melanie Cooper. One of the most famous institutions of the Cooks. He was a dear friend of my mum and Granmary, and a special friend to the whole family. Thank you Jack!
We marinate the fish in lemon juice so that it is “cooked”. It is an ideal starter or light lunch. Has also been a great late breakfast on a summer’s day. All the flavours combine so well and come together as a fresh yet creamy salad. A staple throughout the Pacific with each country having their own version. Due to the overnight marinating is also an easy way to serve seafood without the mad rush of quick cooking prior to serving.
Serves 4 – 6. DF. GF.
Pictured: Ika Mata, Rarotongan Raw Fish Salad with Coconut
Ingredients
- 200g firm fleshed fish – tuna is favourite or snapper/cod
- 4 Lemons or limes, squeeze their juice
- 1 grated carrot
- 1 tomato, diced
- ½ capsicum, diced
- 4 chopped spring onions
- Touch of garlic
- ¼ tsp fresh ginger
- ¼ tsp crushed red chillis or Tabasco
- 200ml coconut milk/coconut cream or mix
- Pepper and salt
- ½ an iceberg lettuce
- Optional - Handful fresh coriander to serve
Method
Chop fish into bite sized pieces (15mm thick) and cover with fresh lemon/lime juice to marinate. Cover with the lemon halves and refrigerate at least ½ hour in a non-reactive bowl, some fish may take longer. Toss with salt. Stir at least once.
Pictured: Ika Mata – tuna marinating in lemon juice
Remove and drain from lemon juice, rinse to stop cooking. Mix with other ingredients in a bowl.
Stir in some fresh lemon juice to coat.
Check seasoning. Place back in the fridge to chill the dish.
Serve slightly chilled over lettuce leaf sprinkled with fresh coriander leaves, if using.
TasteTip- Coconut cream and milk isn't the liquid from inside the nut, that is the coconut water. It is the extract of freshly grated coconut flesh. The flesh is first soaked in hot water, then allowed to cool, after which the liquid is strained off. An average coconut yields 3 - 4 cups of grated flesh, which will keep tightly covered in the refrigerator for 3 - 4 days, or frozen in portions up to 6 months.
You can purchase a coconut scraper if you are interested in making your own as per below:-
Coconut cream - Process 4 cups grated fresh coconut and 1 cup boiling water in a food processor til well combined and milky. Strain through a sieve, pressing down on solids to extract as much liquid as possible. Discard flesh.
Coconut milk - repeat the process above with 4 cups fresh coconut and 2 cups boiling water.
Must use milk or cream on the same day, as it is highly perishable. Or freeze in ice trays, then cubes stored in freezer bags for up to 1 month.
In the 15th century, Columbus introduced the lemon to the New World and later when the Portuguese took it to Brazil none of the sailors on those early voyages knew that the Vitamin C content of their cargo would have been a far more effective remedy for the scurvy sufferers among them than the strange 'cures' doled out by apothecaries. The Cook Islanders are well known for understanding the need for vitamin C to ward off scurvy during their long journeys by vaka to Hawaii and New Zealand - they were pioneering sailors.
Pictured: Rarotongan Hat - these are particularly worn at church
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
