1 fresh fish such as queenfish, kingfish or threadfin salmon, filleted and thinly sliced
½ lemon, thinly sliced
½ brown onion, thinly sliced
1 Broome chilli or any large green chilli, thinly sliced
1 large red chilli, thinly sliced
250 ml (1 cup) brown vinegar
1 tbsp light soy sauce
1 tbsp dark soy sauce
Place all ingredients in a bowl and toss to coat. Stand for 10 minutes,
or until the fish begins to turn opaque. Divide between small bowls to
SBS 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.
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