Numis - AKA - Raw White Fleshed Sea Fish

[fish-n-dive]

"Cooking" raw fish by marinading it in lemon juice is a style used by many different Pacific Islands, but they all generally involve sharp citrus juice, coconut cream, and chunks of a white-fleshed fish.


Ingredients to serve 6-8
500g white fish fillets (eg, rockcod, or mahi-mahi)
3 large limes (or lemons)
1 cup fresh coconut cream
1 large onion, minced or chopped fine
1 potent chilli (or teaspoon Tabasco)
2 medium tomatoes, diced
1 large capsicum (green pepper), diced
pinch saltCut fish into bite-sized pieces.



Marinate overnight in juice of limes and salt. Add coconut cream, chopped onion and chilli just before serving.



Decorate with tomato, mango or pink grapefruit.



Serve in a large bowl, or as individual servings on a bed of lettuce in a coconut half-shell.


Note: if you refrigerate the fish for too long after combining the ingredients, the coconut cream will solidify.

[Winf]

Beautiful stuff this and you can vary to suit your taste. I haven't tried with the tomatoes so will have to give that a go.

I like to add in some finely grated ginger and chopped spring onion. I also like the onion sliced really thinly rather than diced. Red and green capsicum gives a great colour combo. Another thing I do is heat up some oil (I don't measure stuff but maybe a tablespoon) until it's smoking, pour over the top and mix in. A smidge of sesame oil in with this oil gives good flavour also. Bit of fresh ground pepper and yum yum.

I always keep any small trevally for this dish. Like the mango idea too. Must try that.

Winf

[disorderly]

F'n'D...

There are many variations of your dish.... ie Kokoda from the pacific islands....cerviche from coastal central and south america...

Some are predominantly citrus based while some rely on vinegar to cook the fish and some like your recipe use coconut at well.

Below is a bastardised version that I loosely use depending on what ingredients are on hand at the time....can prepare the ingredients and place in a container and just add fish when you catch it at the reef....

Best part is it only takes less than an hour to "cook" (depending of course on how thick you cut the fish)and I eat the fish and reuse the mixture and make up another batch...yummy



trevally fillet - can use any fish though(coral trout is nice:))
1 Onion
1 Lemon or lime
Black Pepper
2 Fresh red and yellow chilies
thinly sliced or grated ginger
clove or 2 of garlic
capsicum
Mushroom Soy
Vinegar
Esky with ice or Fridge
Slice the fish fillets paper thin so they cook in the vinegar quickly.
Dice up the chilies,slice onion and capsicum and garlic,grate ginger or use already pickled sushi ginger(yummy) and sprinkle over fish and other ingredients
Slice lemon thinly and quarter them. Layer them on top of all the ingredients
add 3 capful of Mushroom Soy or any Soy really
Pour over the top of everything a good covering of vinegar
Place in esky or fridge for 20 minutes to half an hourScott

[Horse]

I like to add the dash of vinegar as well as the lemon/Lime juice. I have found that the milder tasting fish seem to work best even though Mackeral and Trevors come out OK. The only fish that did not work for me was some Tailor I tried up the beach. Grey with a horrible texture:P
Scott your idea of using pickled Ginger is great. I love the stuff;D

[fish-n-dive]

I like to add the dash of vinegar as well as the lemon/Lime juice. I have found that the milder tasting fish seem to work best even though Mackeral and Trevors come out OK. The only fish that did not work for me was some Tailor I tried up the beach. Grey with a horrible texture:P
Scott your idea of using pickled Ginger is great. I love the stuff;D

I'm thinking that Tailor probably have to oily flesh............???::)

[disorderly]

I like to add the dash of vinegar as well as the lemon/Lime juice. I have found that the milder tasting fish seem to work best even though Mackeral and Trevors come out OK. The only fish that did not work for me was some Tailor I tried up the beach. Grey with a horrible texture:P
Scott your idea of using pickled Ginger is great. I love the stuff;D

Yeah Horse, the pickled ginger is a favourite of ours as well...the missus keeps a few jars on hand for sushi but its really great for a variety of uses...the recipe I posted was totally plagiarized but is pretty similar to how I like it and I just added a couple of things but of course it varies each time depending on whats available.::):)...I like the combination of vinegar ,soy and lime/ lemon added to the mixture....and personally use the smaller trout as my preferred fish..it's just melt in your mouth delicious...

What type of fish do you prefer to use??

Scott

[fish-n-dive]

I'd be interested to hear if anyone has made Numis with "red" fleshed fish.........::)

[GBC]

On the 'Cape Moreton' and the 'Cape Grafton' the pakistani engineer used to knock up 'namis' out of any pelagics with oily flesh - mainly yellowfin were targetted though.

There was always a bowl of it in the fridge - tasted great too but never the same recipe.

I'd see it as a bit of a waste of white fleshed fish personally.

[GBC]

Quick update - still think namis is too strong for white flesh, but I went to a party with some Venezualans last weekend and the 'mum' bought a bowl of cervice (?).
God damn I haven't had fish like that before. They served it with fresh lettuce and popcorn and it was awesome.

Apparently popcorn is the closest they can get to the red maize they use traditionaly.

I want the recipe but she don't speeka de english and my spanish is barely enough to order a beer.

[Horse]

Quick update - still think namis is too strong for white flesh, but I went to a party with some Venezualans last weekend and the 'mum' bought a bowl of cervice (?).
God damn I haven't had fish like that before. They served it with fresh lettuce and popcorn and it was awesome.

Apparently popcorn is the closest they can get to the red maize they use traditionaly.

I want the recipe but she don't speeka de english and my spanish is barely enough to order a beer.

It sounds very interesting. Here is one from Epicurious. Not Venezualan but close

Ecuadorean Seviche

In Ecuador seviche is served with potato chips, popcorn, sweet potatoes or kernels of corn that are about an inch long and almost as broad. Ecuadoreans usually combine three citrus juices plus vinegar in their seviche.


2 pounds whitefish
juice of 6 limes, 3 lemons, 3 sour oranges, or enough to make 2 cups juice
4 teaspoons salt
3/4 teaspoons black pepper
1/4 cup vinegar
2 medium onions sliced very thin
2 or 3 red or yellow hot peppers, slivered

cut fish into bite size pieces and place in a bowl. Pour juice over it. Add salt and pepper and vinegar. Let stand about 6 hours in refrigerator. Pour boiling water over the onions and drain. Add to the fish. Add slivered hot peppers and let set overnight.