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Broome chillies are a rare variety grown in the Top End. They can be
hard to find, so feel free to use any large green chilli that you
like.
Marinating time 10 minutes
Level of difficulty Easy
Season Summer
Ingredients
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
Preparation
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
serve.
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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