Ika Mata - Sea bass with Coconut, Chilli and Pineapple Vinegar

Serves: 2

Prep time: 10 minutes

Ingredients

• 1 fresh seabass fillet, skinned and sliced thin

• ¼ red onion, finely sliced on a mandolin

• ½ red chilli, finely diced

• Small handful coriander leaves, sliced

• 4 tbsp coconut cream

• 1 tsp BLAK ELÐUR

• Olive oil

• Sea salt

• Maple Smoked Pineapple Vinegar spray

Method

Slice the fish thinly and season lightly with salt. Place in a chilled bowl.

Add the sliced onion and spray lightly with pineapple vinegar.

Mix in the chilli and coriander.

In a small bowl, combine coconut cream with BLAK ELÐUR until smooth.

Spoon the mixture onto the bottom of a serving bowl.

Pile the dressed fish on top.

Finish with a drizzle of olive oil, another light spray of pineapple vinegar and a crack of black pepper.

Chef Notes

This dish takes its cue from ika mata, a traditional Māori and wider Pacific Island raw fish dish made with fresh seafood “cooked” in acid and finished with coconut cream. Instead of lime or lemon juice, the pineapple vinegar adds a smoky sweetness that balances beautifully with the heat of BLAK ELÐUR. The flavour is light, bright, and layered, sweet, salty, sour, and a touch of fire. Use the freshest fish you can find and serve it cold, just as you would on the islands, where food is meant to cool the body and feed the soul.