Namas (Torres Strait cured white fish in vinegar)

This delightful Torres Strait cured white fish is prepared in a similar manner to ceviche. For the best results, use freshly caught ocean fish. The sashimi cures in the zesty citrus and creamy coconut, creating a refreshing appetiser that is perfect for warm days.

Namas (Torres Strait cured white fish in vinegar) Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 200 g skinless Spanish mackerel fillet or Kingfish, thinly sliced
• ¼ cup (60 ml) white vinegar
• ½ small white onion, thinly sliced
• 2 small tomatoes, diced
• 1 tsp salt
• 1 long red chilli, chopped
• ½ lemon, juiced (optional)
• 1 tsp finely grated fresh ginger, or to taste
• pinch sugar, to taste
• banana leaf, to serve

Marinating time: 5 minutes

Instructions

1. In a medium bowl, combine the sliced fish with the white vinegar. Gently massage the vinegar into the fish.
2. Add the remaining ingredients to the bowl and toss to coat. Cover and refrigerate for 5 minutes, or until cured.
3. Line a serving plate with banana leaf. When ready to serve, spoon the namas onto the banana leaf-lined platter and serve immediately.

Note

• If freshly caught ocean fish isn't available, high grade sashimi fish is the best substitute to use.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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