Inspired by the incredible seafood and fresh produce of Sydney and New South Wales, Chef Curtis Stone shares a recipe for numus, a dish he discovered during his recent visit filming "Field Trip with Curtis Stone" Season Two. This recipe is delicious, simple, and easy to prepare and runs deep in the history of Australia.
"The numus, a raw fish preparation, was inspired by meeting Dwayne Bannon-Harrison on the rooftop garden in the middle of Sydney. I was introduced to Dwayne by my mate, Ben Shewry. Both chefs champion indigenous ingredients. The fish showcases the incredible seafood and fresh produce of New South Wales."
PREP TIME: 30 minutes
COOK TIME: 2 hours
MAKE-AHEAD: Numus and fried garlic and shallots can be made 8 hours ahead. Store fried garlic and shallots airtight at room temperature. Keep numus refrigerated.
To make numus:
Using mandolin, very thinly slice onion, chilies, garlic, shallots, and ginger. In mixing bowl, combine sliced onions, chilies, one-third of garlic, and ginger. Stir in lime juice, vinegar, and splash with oil.
Thinly slice fish fillet and add fish slices to onion mixture. Season with salt. Cover and refrigerate for at least 2 hours or until fish slices are opaque.
Meanwhile, to fry shallots and garlic:
Heat oil in large saucepan over medium heat. Add remaining garlic to hot oil and fry for about 1 minute, or until crisp and golden. Using a mesh spoon, transfer fried garlic to paper towels to absorb excess oil. Repeat with shallots.
Arrange fish slices along with some chile slices in single layer over plate. Top with avocado and herbs. Drizzle with some marinade. Sprinkle with fried garlic and shallots. Sprinkle with sugar. Squeeze finger lime segments over numus and serve immediately.