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Grated dried bonito (tuna mātaka): recipe illustration
Salads & starters

Grated dried bonito (tuna mātaka)

Fine flakes of dried, smoked bonito, grated and then mixed with coconut milk and spring onions. The flavour is intense and salty, typical of simple island meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Grate the dried bonito using a fine grater or a small food processor until you have a fibrous powder.
  2. Finely slice the spring onions, keeping a little of the green part for decoration.
  3. In a bowl, mix the grated bonito with the cold coconut milk until you have a soft, moist paste.
  4. Add the spring onions, the juice of the lime and the sliced chili if you like it.
  5. Taste and adjust with a little salt and pepper, as the bonito is already salty.
  6. Leave to rest for 5 minutes before serving, with leftover fish or taro.

Variations and tips

Family version. Add two tablespoons of grated coconut for a milder taste and a softer texture.

Using what you have. If dried bonito is hard to find, use crumbled smoked tuna, adjusting the salt.

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Original Ecomely recipe.