Try this namas recipe from recipe author Nonie Bero. This recipe comes from Nonie Bero's book Mabu Mabu by Nornie Bero (£22, Hardie Grant).

Recipe author Nornie Bero says: "This dish is prepared in a similar style to ceviche. It’s always best when made with fresh fish straight out of the ocean. The raw fish will cure in the citrus and coconut to create a smooth, fragrant and refreshing starter. The hint of soy brings these multicultural flavours together."

This is a recipe that Nornie shared as part of her guide to Torres Strait cuisine. Check it out to learn about the diverse multicultural dishes and ingredients from these islands, including semur chicken and wattleseed scones.


  • 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


  • 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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