Mitiore gives the Cook Islands side of the archive a named seafood dish that fits naturally beside ika mata and other coconut-and-seafood preparations. It helps the site represent more of the Cook Islands canon instead of only one headline recipe.
If you enjoy this style of Pacific cooking, you may also want to try ika mata, namas.
Ingredients
- 1 pound cooked seafood such as fish or shellfish
- 1/2 cup coconut cream
- 2 tablespoons lime juice
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Place the seafood in a bowl.
- Add the coconut cream, lime juice, and onion.
- Season lightly and toss gently.
- Chill briefly so the flavors blend.
- Serve cool.
Helpful Tips
- Keep the seasoning light so the seafood stays at the center.
- Use chilled seafood for the cleanest texture.
FAQ
Is this similar to ika mata?
It is related in spirit, though the ingredients and exact preparation can differ.
Can cooked shellfish be used?
Yes, shellfish works well in this style of coconut seafood dish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 5.2 g |
| Saturated Fat | 4.3 g |
| Carbohydrates | 23.1 g |
| Protein | 24.4 g |
| Sodium | 9931.4 mg |
| Cholesterol | 61.2 mg |
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