Ika Mata (Raw Fish Salad) with Wakame & Lemon Hot Sauce

Serves: 2–3

Ingredients:

• 250 g fresh trevally (check the packaging date – use only on the day of processing for freshness)

• Juice of 2 lemons

• 1 cucumber

• ½ onion

• 1 can (approx. 400 mL) coconut cream (Trident brand recommended)

• ½ teaspoon salt

• 3 tablespoons Wakame & Lemon Hot Sauce

Instructions:

1. Marinate the fish:

   • Cut the fresh trevally into small, bite-sized cubes.

   • Place the fish in a bowl and pour over the lemon juice. Mix gently, cover, and refrigerate for 1 hour. The acid from the lemon will “cook” the fish slightly.

2. Prepare the vegetables:

   • Peel and thinly slice the cucumber.

   • Thinly slice the onion.

3. Mix the coconut dressing:

   • In a separate bowl, combine the coconut cream, salt, and Wakame & Lemon Hot Sauce. Mix until smooth and well combined.

4. Combine all ingredients:

   • After marinating, drain the lemon juice from the fish (reserve a little if you like extra tang).

   • Gently fold the fish, cucumber, and onion into the coconut mixture. Be careful not to mash the fish.

5. Chill and serve:

   • Refrigerate for 15–20 minutes before serving to allow the flavors to meld.

   • Serve cold as a refreshing starter or side dish.