The fish is lightly pickled in acid, inspired by pearl divers who would often consume the fish raw as sashimi.
Namas is a popular dish in Badu, Torres Strait and has been since it was born via Japanese influence from the pearling era.
- 200 g fillet snapper, thinly sliced (see Note)
- ¼ brown or white onion, thinly sliced
- ½ each long red and green chilli, or to taste
- ½ orange, sliced
- ½ lime, sliced
- juice of half a lemon
- ¼ cup brown vinegar
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.
Curing time: 30 minutes
This recipe has been edited and may differ from the episode.
1. In a small bowl or medium-sized container add all the ingredients and mix gently to evenly distribute.
2. Cover and place in the fridge to cure for 30 minutes, no longer than 2 hours or the fish will pickle. Alternatively, add a few ice cubes to the bowl and leave at room temperature.
3. To serve, remove the namas from its curing liquid.
• Because the fish is cured and not cooked with heat, be sure that your snapper is as fresh as possible and graded for raw consumption.
Taste the Torres Strait on Strait to the Plate with Aaron Fa'aoso on SBS Food, NITV and SBS On Demand