Sharing Our Traditional Delicacy Ika Mata (raw fish)

Ika Mata Recipe

A Cook Islands Favourite

Ika Mata, a beloved delicacy in the Cook Islands, is enjoyed by both locals and visitors. Translated as “raw fish” in Cook Islands M?ori, this vibrant Polynesian fish salad combines raw fish, fresh vegetables, and rich coconut cream. The result is a refreshing dish bursting with flavour and designed to delight the senses.

The Role of the Coconut

Unsurprisingly, coconut plays a central role in this dish. Freshly squeezed coconut cream enriches the salad, grated coconut often adds a garnish, and even the shell can be repurposed as a serving bowl. Beyond this recipe, coconut provides food, drink, and materials, which is why islanders call it the “tree of life.”

Sharing Culture Through Food

For Cook Islanders, sharing food is about more than nourishment. It is an expression of culture, tradition, and togetherness. Guests across all Pacific Resort Hotel Group properties will find Ika Mata featured on menus. We want every visitor to experience this fresh, flavourful, and iconic dish.

Ingredients

• 400g fresh yellowfin tuna fillet, cut into ½ inch cubes

• 200ml freshly squeezed thick coconut cream (unsweetened store-bought works as a substitute)

• 80g red bell pepper, seeded and diced

• 80g cucumber, peeled, seeded, and diced

• 60g carrot, peeled and diced

• 60g tomatoes, chopped

• 20g chives, chopped

• 70g red onion, diced

• 50ml freshly squeezed lime juice

• 2 tablespoons sea salt

Instructions

1. Create a “sea water bath” by mixing 1½ tablespoons of sea salt into 600ml of cold water. Soak the cubed tuna for 30 minutes.

2. Drain the tuna.

3. Place the tuna in a glass or ceramic mixing bowl. Add all ingredients except the lime juice and combine gently.

4. Pour in the lime juice and mix lightly.

5. Taste and adjust the salt or lime juice if needed. Serve in coconut shells, garnished with lime slices.

Read more on dining with Pacific Resort Hotel Group here