Pearl meat namas

This Torres Strait Islander dish of cured fish ‘cooked’ with the acidity of citrus juice or vinegar – like a ceviche – gets a mollusc-twist with this pearl meat version. The chilli, coriander, soy sauce and coconut cream seasoning works a treat.

Credit: Island Echoes

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 500 g pearl meat
• 2 finger limes, pearls extracted (1 red, 1 green)
• 3 tbsp roughly chopped desert limes
• 1 lemon, juiced
• 1 lime, juiced
• 3 tbsp white vinegar
• 1 long red chilli
• ¼ cup coriander leaves
• ½ cup (125 ml) coconut cream
• 3 tbsp soy sauce
• Sea salt, for seasoning
• 2 rainforest cherries, thinly shaved, to serve
• Yam crisps, to serve

Instructions

1. Thinly slice the pearl meat, then combine in a large bowl with the finger lime pearls, desert limes, lemon and lime juice and vinegar. Gently mix to combine and allow to stand for 2 minutes.
2. Meanwhile, finely chop the red chilli. Roughly chop the coriander. Add the coconut cream, soy sauce, coriander, chilli and a generous pinch of salt to the pearl meat mixture. Mix well to combine.
3. Sprinkle the pearl meat namas with the rainforest cherries and serve with yam crisps on the side.

Watch how to make this recipe on Episode 6 of Island Echoes with Nornie Bero.

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.