- serves 2 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 200 g skinless Spanish mackerel fillet or Kingfish, thinly sliced
- ¼ cup (60 ml) white vinegar
- ½ small white onion, thinly sliced
- 2 small tomatoes, diced
- 1 tsp salt
- 1 long red chilli, chopped
- ½ lemon, juiced (optional)
- 1 tsp finely grated fresh ginger, or to taste
- pinch sugar, to taste
- banana leaf, to serve
Marinating time: 5 minutes
Instructions
- In a medium bowl, combine the sliced fish with the white vinegar. Gently massage the vinegar into the fish.
- Add the remaining ingredients to the bowl and toss to coat. Cover and refrigerate for 5 minutes, or until cured.
- Line a serving plate with banana leaf. When ready to serve, spoon the namas onto the banana leaf-lined platter and serve immediately.
Note
• If freshly caught ocean fish isn't available, high grade sashimi fish is the best substitute to use.
Photography by Jiwon Kim.
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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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