Marinated Raw Fish Numus: The Ultimate Aboriginal Dish | Recipe For The Weekend | Curtis Stone

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

shortcrust pastry

🥗Healthier: whole wheat pastry

💰Cheaper: store-bought pastry

Whole wheat pastry adds fiber, while store-bought saves time.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + seasoning

Vegetable stock is lighter, and water with seasoning is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible, while omitting herbs saves money.

Slice onions, ginger, garlic, and chili using a Japanese mandolin.

In a bowl, combine 2/3 cup lime juice and 2/3 cup vinegar.

Add sliced onions, ginger, garlic, and chili to the bowl and whisk together.

Thinly slice the black snapper from the bottom.

Place the sliced black snapper into the liquid mixture.

Cure the fish in the fridge for up to 6 hours, but 2 hours is suggested.

Prepare garlic chips by thinly slicing garlic and frying until golden brown.

Slice shallots thinly and fry them after removing garlic chips.

Cut avocado, remove the seed, and add a drop of lime juice to prevent browning.

Mix fried garlic chips, shallots, avocado, salt, and sugar together.

Remove the cured fish from the fridge and slice it thinly for serving.

Plate the fish with avocado and garnish with fried garlic and shallots.

Drizzle with lime juice and add finger lime for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens