This is from a Yeppoon Coastguard recipe book.

Ingreds:  Fresh Fish Fillets, diced.   Onion.   Capsicum.   Celery.   Tomato.   Shallots.

               Vinegar.   1 Bush Lemon.


Method:   Place diced fish in a glass mixing bowl.   Add chopped up onion, capsicum,
               
                celery, tomato, shallots, & the juice of the lemon.   Just cover with vinegar, 

                & place in the fridge for 20 minutes.



NUMUS is very rich & is only used as a side serve with either salad or rice.

Green Prawns, Crab meat, Scallops or Octopus can also be marinated with these

ingredients, & Coconut milk can be substituted for vinegar and lemon juice.

[N. Timms, Yeppoon.]

Cheers,
xina.                     

Numus is great and easy. Agree fish needs to be solid type fish. Queen fish trevalley shark are some of the best but any solid fish can be used. The brew can be your choice. I have found the juice your pickeled onions or gerkins come in will do quite well. Just add your favourite chillies, garlic or whatever.The hard part of this whole process is waiting for it to cure before eating. For best taste leave it at least 20 mins. be fore eating if you can wait that long.I disagre that it is a side dish and is best served in the boat it was made along with bikkies and a cold beer.If that is not possible do same at your camp site. Cheers Jack

I might do some up next weekend, I have a party then, thank you so much for this.