Ika Mata Recipe for Kingfish / Trevally

There are two fish in particular I think are much better raw than they are cooked.

Trevally and Kingfish.

Both of these fish are the perfect texture for Ika Mata, which translates to raw fish.

Here’s how I prepare an ika mata, with lots of good fresh healthy ingredients completing the fresh fish from the ocean, making it the perfect paleo and ketogenic dish!

  1. Dice fish into small cubes

  2. Add a healthy serving of lemon and lime so there is still some liquid in the bowl. Mix

  3. Add two capfuls of Apple cider vinegar and Salt Pepper. Mix

  4. Add diced chilli or Hot sauce like Uncle Duncles Hot Sauce

  5. Add diced garlic and diced ginger

  6. 10 minutes in fridge.

  7. Remove from fridge. Stir.

  8. Add finely chopped red onion or spring onion

  9. Add avocado cubed, finely chopped, Cucumber, chopped parslet, Mint, fresh oregano, fresh thyme, chopped Cherry tomato, olive oil, Sesame oil

  10. To balance sour vs sweet, Maple syrup and Cathedral Cove naturals Coconut yoghurt

  11. Feel free to add something on top. A raw scallop or raw kina roe to finish! Enjoy!

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Seafood RecipesCarl MuirRecipes, Ocean to Plate, Kingfish, TrevallyComment