Ika Mata 

Prep time: 40 minutes 

Serves: 12

300gm firm white flesh fish  

Juice of 2 limes  

Juice of 2 lemons  

1 small red onion, diced  

1 small cucumber, diced  

2 red chilli, deseeded and diced  

1 cup spring onion, sliced flaky salt  

1 cup coriander, roughly chopped  

2 cups coconut cream

Slice the fish into 5mm cubes and place into a non-reactive container. Squeeze over the juice of both the lime and lemon. Cover with cling film and place in the fridge for at least 30 minutes. 

Leave for up to 3 hours if you want the fish fully cooked.  

Combine the red onion, cucumber, capsicum, chili, spring onion, salt, coriander and coconut cream, season to taste.  

Drain the fish, combine with the coconut mixture.  

Chill till required. 

LISTEN ABOVE

<h2>Ika Mata&nbsp;</h2>
Prep time: 40 minutes&nbsp;
Serves: 12
300gm firm white flesh fish &nbsp;
Juice of 2 limes &nbsp;
Juice of 2 lemons &nbsp;
1 small red onion, diced &nbsp;
1 small cucumber, diced &nbsp;
2 red chilli, deseeded and diced &nbsp;
1 cup spring onion, sliced flaky salt &nbsp;
1 cup coriander, roughly chopped &nbsp;
2 cups coconut cream
Slice the fish into 5mm cubes and place into a non-reactive container. Squeeze over the juice of both the lime and lemon. Cover with cling film and place in the fridge for at least 30 minutes.&nbsp;
Leave for up to 3 hours if you want the fish fully cooked. &nbsp;
Combine the red onion, cucumber, capsicum, chili, spring onion, salt, coriander and coconut cream, season to taste. &nbsp;
Drain the fish, combine with the coconut mixture. &nbsp;
Chill till required.&nbsp;
LISTEN ABOVE

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The Sunday Session with Francesca Rudkin

Mike van de Elzen: Ika Mata

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/11765ad5-68f2-43d8-97ad-b37a017faf6a/transcript