Numus - c'mon give up your recipe
- max
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Re: Numus - c'mon give up your recipe
We had a couple of days at Mellville & first time Id tried fish(Barra & Jacks) cut in to thin strips dipped in soy & a swipe of wasabi & straight down the hatch ,I couldnt get enough of it.I was a bit surprised the Jack was quite a bit tougher than Barra.
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Re: Numus - c'mon give up your recipe
Try your numus thai style. Chopped kaffir lime leaf, crushed garlic, chopped lemon grass, white wine vinegar, lime juice, sweet chilli sauce, dash of fish sauce, chooped coriander & thai basil. Best with queenfish. Shake it up and stick in the fridge for a couple of hours. Knocks your socks off.
The wasabi and soy thing with fresh tuna strips goes off as well.
The wasabi and soy thing with fresh tuna strips goes off as well.
Cheza
- seano
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Re: Numus - c'mon give up your recipe
queenfish and trevs also make awesome sushimi. When my inlaws were here from england they got quiet a shock to see me eating raw queenie as I was slicing it up for numus.
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Re: Numus - c'mon give up your recipe
.. make your vinegar numus mix add garlic cloves larger pieces of onions capsicum carrot sticks celery sticks etc (any hard veg is good ).. not tomato or soft mushy bits '
these are also great to nibble on the fish as most have already said .. firm flesh .. I like cubes twice the size of a sugar cube they say twenty minutes is whats needed i prefer over night marinating .. scallops go well in mix .. and a little paste made of decicated coconut , cream .seasoning goes really well with your numus if you serve it on a plate
these are also great to nibble on the fish as most have already said .. firm flesh .. I like cubes twice the size of a sugar cube they say twenty minutes is whats needed i prefer over night marinating .. scallops go well in mix .. and a little paste made of decicated coconut , cream .seasoning goes really well with your numus if you serve it on a plate
Owen and Belinda
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Re: Numus - c'mon give up your recipe
Never had a complaint about my Numus since I started using
goldie or coral trout . Try using the better fish , I don't use much
vinegar just mainly citrus , Orange ,lemon ,lime , mandarin & mango
And about 12 other elements , Have to get it written down one day
I think the recipe change's every brew
goldie or coral trout . Try using the better fish , I don't use much
vinegar just mainly citrus , Orange ,lemon ,lime , mandarin & mango
And about 12 other elements , Have to get it written down one day
I think the recipe change's every brew
- scottmac
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Re: Numus - c'mon give up your recipe
I ain't using no trout in no numus!
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Re: Numus - c'mon give up your recipe
I use ready made seafood herb packs from woolies.
Little sachets of garlic and parsley, lemongrass, dill and chilli. They look like the seasoning packets you get in mi goreng noodles. Top up with vinegar and fresh chunks of onion. Marinade for an hour or two and hook in.
The citrus juice recipes sound good.
Little sachets of garlic and parsley, lemongrass, dill and chilli. They look like the seasoning packets you get in mi goreng noodles. Top up with vinegar and fresh chunks of onion. Marinade for an hour or two and hook in.
The citrus juice recipes sound good.
- dannett
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Re: Numus - c'mon give up your recipe
Lots of lemon and lime, some chilli, basil, coriander, bamboo shoots and finish with coconut milk.
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Re: Numus - c'mon give up your recipe
Lol I started this thread in August 2011 and now it's back.
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Re: Numus - c'mon give up your recipe
Add 3 parts vinegar 1 part lemon juice 1 part water to add extra volume . Crush 3 garlic cloves and heaps of hot chillies and some onions. I add 2-3 spoon of sugar and half dozen squirts of fish sauce to reduce the sourness. After soaking the flesh for 30-60 min ( until it turns white) , I drain away the liquid and just serve will some chopped coriander
Mainly use queenies but have used macks and goldies
Mainly use queenies but have used macks and goldies
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