Namas

This dish is prepared in a similar style to ceviche. It’s always best to make it 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 that is perfect on a warm spring or summer day. The hint of soy brings these multicultural flavours together.

Credit: Armelle Habib

• serves

  4

• prep

  30 minutes

• difficulty

  Easy

Ingredients

• 800 g (1 lb 12 oz) kingfish, skin removed
• 1 long red chilli, finely diced
• ¼ bunch of coriander (cilantro), thinly sliced
• 100 ml (31/2 fl oz) freshly squeezed lime juice
• 250 ml (81/2 fl oz/1 cup) thick coconut cream (I use Kara brand)
• 2 tbsp dark soy sauce
• pinch of sea salt
• taro chips, to serve

Instructions

1. Slice the kingfish into thin sashimi slices and add to a bowl with the chilli, coriander and lime juice. Set aside for 10 minutes

2. Add the coconut cream, soy sauce and a pinch of sea salt, then mix together.

3. Marinate in the refrigerator for 15 minutes before serving. Serve with taro chips.

This is an edited extract from Mabu Mabu by Nornie Bero, published by Hardie Grant Books. Photography by Armelle Habib.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.