Thursday Island Nummus
Experience a taste of the Torres Strait with Thursday Island Nummus, a vibrant and zesty dish that highlights the coastal flavors of fresh, firm white fish like Spanish mackerel or barramundi. This tropical ceviche-style preparation "cooks" the fish in a tangy marinade of lime juice and white vinegar, infusing it with bright acidity while maintaining its tender texture. Enhanced by a medley of crisp vegetables—including carrot, cucumber, red capsicum, and red onion—this dish gets a spicy kick from bird's eye chilies and a hint of warmth from grated ginger. Finished with fresh coriander and spring onions, the nummus delivers a refreshing balance of heat, sweetness, and citrusy zip. Ready in just 30 minutes, this no-cook recipe makes a perfect appetizer or a light main course when paired with steamed jasmine rice. Bring a tropical twist to your table with this easy, gluten-free, and flavor-packed seafood delight. Keywords: Thursday Island Nummus, tropical ceviche, fresh fish recipes, Torres Strait cuisine, no-cook recipes.
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Recipe Information
Ingredients
- 500 g firm white fish (e.g., Spanish mackerel, barramundi, or snapper)
- 125 ml lime juice (freshly squeezed)
- 60 ml white vinegar
- 1 medium red onion
- 2 small chilies (e.g., bird's eye chili)
- 1 medium carrot
- 1 small cucumber
- 1 small red capsicum (bell pepper)
- 1 tsp grated ginger
- 1 tsp salt
- 2 tsp caster sugar
- 2 tbsp coriander leaves
- 3 spring onions
Instructions
Start by preparing the fish. Ensure it is as fresh as possible, then rinse it under cold water and pat dry with paper towels. Using a sharp knife, cut the fish into small, even pieces (approximately 1 cm cubes). Place the fish in a glass or stainless steel bowl.
Pour the lime juice and white vinegar over the fish. Ensure the fish is fully submerged in the marinade. Cover the bowl with cling film and place it in the refrigerator for 15-20 minutes. The citrus and vinegar will 'cook' the fish, turning it opaque.
While the fish marinates, prepare the vegetables. Thinly slice the red onion, finely chop the chilies (adjust according to your heat preference), julienne the carrot and cucumber, and dice the red capsicum. Set aside.
In a small bowl, mix the grated ginger, salt, and caster sugar until the sugar dissolves. Add this mixture to the marinated fish and gently stir.
Remove the marinated fish from the refrigerator and drain off about half the remaining liquid. Add the prepared vegetables to the fish, mixing gently to combine.
Chop the coriander leaves and thinly slice the spring onions. Sprinkle them over the dish and give it one final mix before serving.
Serve the nummus chilled as an appetizer or alongside steamed jasmine rice for a light main course. Enjoy this refreshing burst of tropical flavors!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
