One of my all time favorite dishes is Ceviche, which comes from Peru. It’s a cold, raw fish salad, where the fish is ‘cooked’ by marinating it in vinegar and lime juice.
Torres Strait Islanders love their fish and they have a version of the ceviche called namus or numus.
However, I doubt they got the recipe of South America, its more likely it arrived in the Strait with the Japanese pearl divers and their dish of Namasu, which is much the same thing as ceviche and numus. It seems the Japanese got it from China around 700AD. There seems to be versions in East Timor and Samoa,I guess great ideas get around.
What’s in a name, it’s a great recipe. I visit to the pier the other night was fruitless for me, but a Priest and his family from PNG who I have become fishing buddies with, hauled about 50 Queenfish using lure and jig lines, so they gave me five.
I followed the Strait recipe below, but put it on a bed of steamed sliced sweet potato and sprinkled fried corn kernels on top, similar to how the Peruvians serve it. Bloody awesome.
Here’s an Islander version of the recipe
- 2 fillets of fish, sliced finely (trevally or other pelagic variety)
- 1 large onion, chopped finely
- 2 cloves of garlic, crushed
- peanut oil (enough to coat the bottom of a small saucepan)
- soy sauce (Old Cathay is a favourite but use what you have available)
- juice of 2 lemons
- 2 chillies (optional, but if your game use birds eye and chop finely)
- brown vinegar
- castor sugar
- 1 orange, chopped in quarters and sliced width-wise with peel still on
- 1 red & green capsicum, sliced or chopped
- salt & pepper to taste
- shallots, chopped (for garnish)
In a large mixing bowl (use glass or ceramic) place sliced fish. In a small saucepan or wok heat up the peanut oil until hot and pour in the mixing bowl. Stir the oil through the fish thoroughly. To that, add the chopped onions and garlic. Mix well. Stir in the lemon juice and vinegar (about two capfuls). By then the fish flesh should be turning a little white as the acidity of the lemon and vinegar start to “cook” the fish. Mix in the sugar (about a teaspoon), chillies, orange and red and green capsicums. Add a little soya sauce for taste and to add some colour to the dish – remember not too much. You can also add salt and pepper to taste, but you probably won’t need much salt because of the soy sauce. Refrigerate overnight or for at least four hours. To serve: place the namus in small bowls lined with lettuce leaves and garnish with chopped shallots.
Here’s Samoan version that adds coconut cream at the end.
- 500 g white fish fillets
- 1 teaspoon salt
- 1/2 cup lemon juice
- 1/2 lemon, sliced
- 2 tomatoes, diced
- 1 medium onion, finely chopped
- 400 ml coconut cream, if it’s not too rich or 1/2 cup coconut cream, if it’s rich
Cut fish into cubed pieces.
Sprinkle with salt then lemon juice.
Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally.
Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices.