The only way we go is with WAECO. Today we’re gonna cook you up some nummus.
Now nummus is a fish dish, and it’s a raw fish dish. And the ingredients that you use,
the acidic nature of the ingredients, cooks the fish when you leave it for a while. Preferably in the fridge. Yeah, you gotta put it in the fridge. Seafood
doesn’t belong outside. We’ll slap it back in the WAECO. We’ll put it back in the WAECO. Now what we’re doing today, we’re actually
going to have a bit of a cook-off, if you can say that. Because we don’t actually cook
the fish. It cooks itself in the fridge, so that’s the beauty of this dish. While it’s
cooking, we can go fishing. Now I’m going to do a simple form of a nummus dish. You’re
onto something else a bit more… I’m going to make a nummus salad. A salad
fish dish. It’s tasty. Trust me. Very tasty. Fish in salad? Yeah. Fishy salad. Raw fish salad. Beautiful.
Tastes awesome. Alright, well I’ll leave you with it. And away you go. Alright. I’m going to cut it up nice and thinly.
Exactly the size pieces that you’re actually going to eat in the dish. Second of all, I’m
going to add some ginger, garlic, and a bit of onion. Then we’re going to add some, I’d
love to add soy sauce, but we don’t have it. So I’m gonna do up a mixture of worchestershire
and a bit of fish sauce. That’ll sort of make a bit of a soy sauce. And sugar. I’m gonna
add all that in together. And I’m going to leave that for 20 minutes until it’s sort
of browned through the flesh. After that 20 minutes is done, I’ll whip it out of the fridge
again. Then I’m going to add in some more of your salt and pepper to taste, some oil
and vinegar. And that’s about it. All right, Rod. Finished?
You’re up. Alright, it’s my turn. All right, well, I’m
going to do a bit quicker than you. I’m going fishin’. Alright. See you then. First of all, fish. So I put the fish in.
There you have it. Now what I’ve got here, I’ve got finely chopped capsicum, tomato,
onion, and celery. Then ginger, slab of ginger in. That was a big squirt, but that’ll be
alright. I need a bit of garlic. Whack the garlic in. Like that. Now I’ve got lime, so lime juice. Put the lime juice in. I’ve got some lemon
juice. Squeeze a lemon in there. I’ve squeezed the lemon in. So what I’ll do is, I’ll just
get some lemon zest as well off that. Alright, there’s the lemon zest. Tasty. Now I need
a few other ingredients. A dab of fish sauce. A bit of worcestershire gives it a bit of zing. A bit
of salt to taste even though I put the fish sauce in. A bit of pepper. A quick bit of
pepper. And one of these, a whole tin of coconut milk. That’s what really gives it taste. Oh, look at that. Nice, sweet coconut milk. And the last one, just a little bit of sugar like
that. And I’m done. I’ll just stir that in. Oh look at that. Tastes beautiful one it’s
cooked. Now you’re probably looking at me silly like, ‘what do you mean cooked? You’re
going to put it in the fridge.’ Well, all those ingredients in there, the acidic ingredients
will cook that fish, mate. It’ll turn it white. Alright, now I’ve got that in a sealed container,
and I’m just gonna stick it in the Waeco for about an hour, and she’ll be good to go. So we’ve got ourselves a bed of rice for our
nummus. How long’s it been in there for? All up one hour. Mine’s a little bit runnier than Rod’s. It does smell good though. Let’s have a bit of a taste. There’s some really nice flavours there. And
you can see the meat here. You can see the meat is white. And it’s not chewy. Very tasty.
So there you have it. Jase and Rodo’s nummus. Rodo’s nummus and Jason’s nummus. A couple
of different ways of doing it. Easy as pie.
I’m hookin’ in.