Coconut Fish Salad

On the days when it seems like summer will never end, it’s a treat to get out on the water to put a line or two down. This year we’ve spent some time in the far North and have been astounded by the diverse range of fish we’ve been catching (and releasing).

One underrated local species in the Kahawai. So much fun to catch, they put up quite the fight, and if handled correctly, a delight to eat. This is a firm, meaty fish, similar to kingfish, which means it is well suited to being “cooked” in lemon juice, then served chilled with salad vegetables and coconut milk.

This dish is well known throughout the Pacific Islands - called Kokoda in Fiji, Ika Mata in the Cook Islands, Ota Ika in Tonga, Oka i’a in Samoa, and Ia Ota in Tahiti. Every island has it’s on slight variation, but this is our coconut fish salad. Feel free to add fresh tropical fruit (mango or papaya) if you like a bit of sweetness. I also added sweetcorn kernels, since it was in season.