Belinda’s Nummus Marinade

Even if you can’t make it to the Top End to catch your own dinner, you can still cook the Territory way using pro-chef Belinda Lewis’s recipe. Belinda recommends using Queenfish or Ling, but any firm-fleshed fish will be enlivened by the mix of flavours in this marinade

I usually make this up to be three quarters of a two-litre container.

3 cloves garlic
I finely sliced Spanish onion
2.5cm piece fresh ginger
2 tsp brown sugar
2 cups brown vinegar
juice of 2 lemons
juice of 2 limes
splash Worcestershire sauce
splash soy sauce
fresh or bottled chilli to taste

Roughly chop all ingredients so they coat the fish and are chunky in appearance

Combine all ingredients and let stand for 24 hours in refrigerator before adding fish, which will be marinated after about 20 minutes.

Cook fish to your individual taste: grill, bake, pan-fry or bar b q, and serve with buttery chat potatoes and green salad.

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