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

Namas

Name: Namas
Total time: 30 min
Yield: Serves 4 as a starter
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

Nornie Bero

Published: January 17, 2022 at 11:08 AM

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Serves 4 as a starter

Easy

Total time: 30 mins

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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

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal422
fat24.9g
saturates19.7g
carbs5.3g
sugars5.2g
fibre0.1g
protein44.1g
salt1.5g

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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Authors

Nornie Bero

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