Set out a scale and the equipment for Ika mata. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh cod, coconut cream, lime juice, mango, cucumber, scallion, thai chili, kosher salt, olive oil. Ika mata is cooked in Cook Islands as its own plate, not as a copy of a restaurant menu. Sear the cod until it flakes, then dress it with coconut cream, lime, and mango. The celebrated bowl is often raw. This fish is cooked through. Amounts are for 4 from foods this library can count.
