It's been a few weeks since I last blogged, winter bugs, school holidays, and then my son's first school camp in NZ. Now with the children back into school routine I can get back to doing what I love doing, cooking and writing. 
10 days away in the beautiful Pacific island of Rarotonga seems a distant memory ( it was only 3 weeks ago!)Sunshine, sea and precious time with my family, not to mention a break from cooking. I must admit I did get withdrawal symptoms, but it was lovely not to have to think about the weeks' menu. It was great to try local foods and fresh seafood. One dish that Graham ( hubby) absolutely loved was Ika Mata, a pacific delicacy, beautiful fresh fish marinated in lemon juice and then served in coconut cream. Gorgeous! A really easy starter for a summer dinner party.
Ika Mata
500g of fresh fish ( any white fleshy fish)1 Cup lemon juice
1 1/2 Cups coconut cream
2-3 Spring onions , chopped
Handful of cherry tomatoes, quartered
1/4 of a telegraph cucumber, chopped
1-2 Cloves crushed garlic
Chilli flakes
1. Cut fish into 1/2 inch cubes, sprinkle with salt and leave for 10 min.
2. Pour lemon juice over the fish to cover and leave in the fridge for at least 2 hours or until the fish is white, can take a little longer depending on the fish.
3. Strain off the juice and squeeze out the moisture gently using a colander or strainer.
4. Add 11/2 cups of coconut cream to the fish.
5. Add the vegetables and garlic and salt and pepper to taste, stir. Add a a touch of chilli flakes ( optional) and there you have a really delicious and yet simple starter.
Enjoy!
Till next time
Ashia
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