Olive Magazine
A blue bowl filled with ceviche with tortilla crisps on the side

Namas

Published: January 17, 2022 at 11:08 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

This traditional Torres Strait dish is similar to ceviche and best when made with fresh fish straight out of the ocean. The raw fish will cure in the citrus and coconut cream to create a smooth, fragrant and refreshing starter. The hint of soy brings these multicultural flavours together

Nutrition:
NutrientUnit
kcal422
fat24.9g
saturates19.7g
carbs5.3g
sugars5.2g
fibre0.1g
protein44.1g
salt1.5g
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This namas recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). For more Torres Strait cuisine, try Nornie's recipes for semur chicken and wattleseed scones.

Ingredients

  • 800g red snapper fillet, skin removed
  • 1 long red chilli, finely diced
  • 1/4 bunch coriander, thinly sliced
  • 100ml of freshly squeezed lime juice
  • 250ml thick coconut cream
  • 2 tbsp dark soy sauce
  • a pinch sea salt flakes
  • taro chips or sweet potato crisps, to serve

Method

  • STEP 1

    Slice the fish into thin, sashimi-style slices or dice into small pieces. Tip into a bowl with the chilli, coriander and lime juice. Toss and set aside for 10 minutes.

  • STEP 2

    Add the coconut cream, soy sauce and sea salt, then mix together. Chill in the fridge for 15 minutes before serving with taro chips or sweet potato crisps.

This namas recipe is an extract from Mabu Mabu by Nornie Bero (£22, Hardie Grant). Photographs by Armelle Habib.

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