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Ika Mata Bruschetta

Name: Ika Mata Bruschetta
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 150g White Fish; 2 Lime; 3 tbsp Coconut Milk; 1/2 Baguette; 1 clove Garlic; 2 tbsp Olive Oil; 1/4 Red Onion; As needed Cilantro; 1/2 tsp Salt

Side Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

Kiribati's lime-and-coconut marinated raw fish, piled onto crisp Italian toasted bread.

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📖 The Story Behind This Dish

The Pacific island nation of Kiribati has a dish called 'ika mata' — raw fish marinated in lime juice and coconut milk. This dish pairs that refreshing tang and richness with Italy's bruschetta, garlic-and-olive-oil toasted bread — a combination with no known precedent.

🌆 Where it's eaten: Belonging to neither tradition, this experimental Roru original brings the tropics and Europe together on one plate.

🥕 Ingredients (serves 2)

White Fish 150g
Lime 2
Coconut Milk 3 tbsp
Baguette 1/2
Garlic 1 clove
Olive Oil 2 tbsp
Red Onion 1/4
Cilantro As needed
Salt 1/2 tsp

👩‍🍳 Instructions

Dice the fish into 1cm cubes, add lime juice and salt, and marinate for 10 minutes until the surface turns opaque.
Mix in the coconut milk.
Thinly slice the red onion.
Slice the baguette on a diagonal, rub with garlic, brush with olive oil, and toast.
Spoon the marinated fish (with its juices) over the toasted bread.
Garnish with red onion and cilantro to finish.

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