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Coconut-cured fish (ika pā): recipe illustration
Fish & seafood

Coconut-cured fish (ika pā)

Raw fish marinated in seawater and coconut milk, which turns slightly sour as it ferments. Its texture stays tender and the flavour is fresh and faintly tangy, a traditional dish from the atolls.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

315 kcal per serving

Protein
29.2 g
Carbohydrates
5.2 g
of which sugars
3.4 g
Fat
19.4 g
of which saturated fat
16.7 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into even 2 cm cubes, removing the skin and bones.
  2. Quickly rinse the cubes in seawater, then drain them.
  3. Finely slice the onion and cut the chilli into thin rounds, removing the seeds.
  4. In a deep dish, mix the coconut milk, seawater and fish.
  5. Add the onion and chilli, then adjust the seasoning with salt and pepper.
  6. Cover and leave at room temperature, away from heat, for 2 to 4 hours: the milk should slightly turn and take on a tangy note.
  7. Serve chilled, with white rice.

Variations and tips

Lime version. Add the juice of two limes to the marinade to speed up the souring and boost the freshness.

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Original Ecomely recipe.