For the Ika Mata: cube your fish (Kingfish in this case) and squeeze about a cup of lemon juice. Mix fish and lemon juice then place in the fridge to marinate for 30mins. Chop herbs – parsley, mint, and coriander. Chop other ingredients, cucumber (remove the seeds so it doesn’t get watery), red and yellow capsicum, tomatoes, red chili, spring onions, and red onion. Add a cup of coconut cream, salt, and pepper and mix together with the marinated fish. Place back in the fridge for an hour or so before eating.
For the scallops: shuck and clean the shells, place 3 to 4 scallops back in the clean shells. In a small bowl mix together crushed garlic, white wine, parsley, salt, and pepper. Spoon over the scallops then top with panko crumbs and a little more olive oil. Bake in a HOT oven until bubbling and crispy. Top with lemon juice before eating.
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