An epic combo of Ika Mata, a traditional raw fish salad from the Cook Islands, and baked scallops. This dish highlights fresh kingfish marinated in coconut cream and lemon, paired with garlic, wine, and panko-crusted scallops for a perfect balance of refreshing and savoury seafood flavours.
Ingredients
For the Ika Mata:
- 250 g fresh kingfish, cubed
- 1 cup lemon juice
- 1 cucumber, seeds removed and chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 1 tomato, quartered
- 1 red chili, chopped
- 1 spring onion, chopped
- 1 red onion, sliced
- 1 cup coconut cream
- 1 sakt & pepper to taste
For the Baked Scallops:
- 12 scallops, cleaned in shells
- 2 cloves garlic, crushed
- 1/4 cup white wine
- 1 handful fresh parsley, chopped
- 1 salt & pepper to taste
- 1/4 cup panko crumbs
- 2 tbsp olive oil, for drizzling
- 2 lemons, juiced for serving
Instructions
For the Ika Mata:
- Prepare the Fish: Cube the kingfish and marinate it in lemon juice for 30 minutes in the fridge.
- Chop Ingredients: Meanwhile, chop the herbs, cucumber, capsicum, tomatoes, chili, spring onions, and red onion.
- Mix the Salad: After 30 minutes, add the coconut cream, salt, pepper, and chopped herbs and vegetables to the marinated fish. Mix well and place back in the fridge for another hour before serving.
For the Baked Scallops:
- Prepare the Scallops: Place 3-4 scallops in each cleaned shell.
- Make the Garlic Mix: In a small bowl, mix crushed garlic, white wine, parsley, salt, and pepper. Spoon over the scallops.
- Add Panko Crumbs and Bake: Top with panko crumbs and drizzle with olive oil. Bake in a preheated oven at 200°C (fan bake) for about 10 minutes, or until bubbling and crispy.
- Serve: Squeeze fresh lemon juice over the scallops before serving alongside the Ika Mata.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
