
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.