Bergie's Namas
Namas (Torres Strait cured white fish in vinegar)
This traditional Torres Strait cured white fish is prepared in a similar manner to ceviche. For the best results, use freshly caught ocean fish. The raw fish cures in the citrus, creating a refreshing appetiser that is perfect for warm days....straight off the boat!
Ingredients
- 200g skinless Queen Fish, Spanish mackerel fillet or Kingfish, thinly sliced
- ¼ cup (60 ml) white vinegar
- ½ small red onion, thinly sliced
- 2 small tomatoes, diced
- Small capsicum sliced thinly
- 1 tsp salt
- 1 long red chilli, chopped
- ½ fresh lemon & lime, juiced
- 1 tsp finely grated fresh ginger, or to taste
- pinch sugar, to taste
- Coriander to serve (optional)
Marinating time: 30 minutes
Instructions
- In a medium bowl, combine the sliced fish with the white vinegar. Gently mix the vinegar into the fish with your hands.
- Add the remaining ingredients to the bowl and toss to coat. Cover and refrigerate for 30 minutes, or until cured.
- Line a serving plate with banana leaf (if you have one!) 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.
Enjoy!
Bergie