Broome susame

Name: Broome susame
Cook time: 1 h 30 min
Yield: 4 as part of a shared meal
Cuisine: Modern Australian
Ingredients: 300g firm-fleshed white fish, such as snapper, scaled and skinned; 50ml lemon juice; 50ml malt vinegar; 20ml white rum; 20ml soy sauce; 1 large red chilli, very thinly sliced; 1 large green chilli, very thinly sliced; 1 small brown onion, very thinly sliced; pinch of salt; pinch of sugar

Adam Liaw

January 24, 2019

easyTime:1-2 hoursServes:4 as part of a shared meal

Susame (pronounced "suss-mee") is a ceviche-style raw fish dish from Broome. It's a delicious recipe that in its origins tells a beautiful story about the history of this region on Western Australia's Kimberley coast.

Ingredients

300g firm-fleshed white fish, such as snapper, scaled and skinned
50ml lemon juice
50ml malt vinegar
20ml white rum
20ml soy sauce
1 large red chilli, very thinly sliced
1 large green chilli, very thinly sliced
1 small brown onion, very thinly sliced
pinch of salt
pinch of sugar

Method

Cut the fish into slices about ½cm thick and combine with the remaining ingredients in a non-reactive bowl. Stir well and leave to marinate for about 1 hour (or you can eat it straight away if you prefer). Remove to a serving plate, leaving any collected liquid in the bowl.
Also try: Adam Liaw's bushranger pie or fennel salt and pepper squid or flat white tiramisu