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Offlinepunkin
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Registered: 01/29/10
Posts: 361
Loc: Northern NSW Orstrayllya Flag
Last seen: 7 years, 9 months
Nummus; Raw Fish That People Who Don't Do Raw Will Do
    #12177042 - 03/10/10 11:39 AM (13 years, 10 months ago)

With the chat here about sushi and talk of fussy eaters who shy from the freshest food, i thought of one of my favourite fish salads.
I use Snapper or Pearl Perch, Flathead or any good quality white fleshed fish. Kingfish and mackeral is also good as are some of the lesser eating quality white fish, but all have to be fresh. As in caught yourself or straight off the boat fresh.

You'd have to really trust your fishmonger or be an excellent judge of fish to buy fish from the shop to do this with. :uhoh:

Thursday Island Nummus


Ingredients

500 g white fish fillets, thinly sliced
rice wine vinegar
1/4-1/2 cup of fresh lime or lemon juice
5 cloves garlic
1 teaspoon of salt
2 teaspoons of shaved palm sugar or raw sugar
2 tablespoons fresh ginger, freshly chopped
fresh chili pepper, chopped (i like Habernero for this, but Thai chilis give good bite too)
1 large purple spanish onion, sliced very thinly
Pickled Ginger to garnish



Directions

Place the fish in a mixing bowl and pour about half a cup of vinegar over it.
Gently knead the fish until it starts to"cook"; adding more vinegar if necessary.
After a couple of minutes add half the lime of lemon juice and continue to knead for another minute.
Add the salt and continue to knead until fish feels cooked (a minute or two should be enough).
Add sugar, chilli, garlic, ginger, onion, and mix well.
Add more juice and chilli if required.
Garnish with pickled ginger and copped chives.


The fish should turn translucent to white and appear 'cooked' from the acids. best left at least two hours, but overnight in the fridge will make a firmer textured, tastier melding of flavours. :headbanger:

I serve it as a side salad mostly, but have been known to sit and eat a bowlfull for breakfast :publicfart:


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