Approx 400-500gms fresh fish.
1 onion cut into 8 chunks and broken up
2-3 hot chillies cut into small pieces. I
would personally use about 5 for a bit more
zing, as the lemon juice and vinegar pickle
the chilli and reduce the heat. 1 teaspoon
of chilli from a jar would suffice too.
Small piece of ginger about the size
of your thumb cut into small slices,
or 1 teaspoon of crushed ginger
1 teaspoon of crushed garlic, or 3 fresh cloves
Worcestershire sauce, 3 good
Soy Sauce, 3 tablespoons
1 tablespoon of raw or brown sugar
Juice of 1 lemon and 1 lime
White vinegar, 50-100mls
1. Cut fish into small thin slices about 3-4mm
thick. Remove all red sections from fillets
to remove unwanted bloody taste from fish.
You should be only left with clean white fish
and put into a container or large bowl
2. Add the Worcestershire and soy sauces.
Add garlic, ginger, onion and chilli and
mix well. Let sit for a few minutes.
3. Add the juice from the lemon and lime and top up
with vinegar. The fish should be fully immersed in
the liquid, add more vinegar to cover if needed.
4. Refrigerate for at least 2-3 hours. You will
see the flesh of the fish turn from its natural
opaque colour to a white pickled colour.
Mix a couple of times during this period to
ensure the fish is pickled throughout.
5. That’s it, now you can eat it. Or even
better, enjoy it the next day when the
flavours have really come together.
6. Best enjoyed with an ice cold beer
or glass of white wine. Enjoy.
As with all recipes fresh ingredients are best, this recipe is
based on a small queenfish (1st choice) or trevally approx.
60cm long. All ingredients can be altered to suit taste.
Thought to have originated from a similar Japanese
dish called namasu, this pickled fish dish makes the
perfect low fuss appetiser served with a cold beer on a
hot day and can easily be madefresh while camping.
Territory local hack is to pack a small plastic container with
the ingredience when you go fishing and pretend you are
in an episode of surviver. This recipe scales up to serve a
crowd, so feel free to increase the quantities as needed.
The numus shown here was made with fresh trevally
and Jon used homemade Worcesrshire sauce bought
from Jenny at the Dundee markets. Delish.