Today we're on Kaurna country. I'm with Daniel Motlop at his store in the
Adelaide Central Markets.
Daniel niina marni. Niin mar.
Today we're cooking a dish, nummus.
You are from the top end, you're Larrakia man.
Explain to us the significance of nummus.
Yeah, we were taught by our grandfather to make this dish out on the boat,
something that you don't need fire to make.
It's pickled, it's cured, then we use it as a dish to eat out on the boat.
What are some of the ingredients we're going to be using?
Because one in particular holds quite a significance to you and your culture.
Yeah, so we're gonna be using kingfish, which is actually my name Gunumbul.
And we're also going to be using some kokala some sea blite,
which is from the Coorong area in South Australia.
So we're going to honour the Ngarrindjeri and Kaurna people of
Adelaide, South Australia.
So let's get into it, hey? Let's do it. Yeah, so we want to cut bite-sized
pieces of the kingfish.
You mentioned it takes up to an hour.
Yeah, about an hour. It'll just marinate and cure the fish so there's no
cooking needed.
Basically you just put it in the fridge or in the esky if you're out on the
boat. So there's no fires involved.
Beautiful kingfish done. What's next?
Slice up the garlic, ginger as well.
Now while you cut that up, I'm intrigued why you've chosen these
particular ingredients
because it is a dish that, you know, you can pick and choose and add things.
These are the easiest to do on a boat.
These ingredients we've added a few like karrkala and sea blite
because we can because we're obviously working in this environment.
Now, karrkala, in the Ngarrindjeri part of the world. Yep. Tastes like,
quite sea salty, hey?
Yeah, and that's really gonna enhance our dish.
So we don't need to add too much salt, bit of chilli for a bit of heat.
Onion? Onion is gonna add some a bit more freshness and a bit of lemongrass
for a bit of flavour.
We're going to be doing some palm sugar as well for a bit of sweetness.
One thing I do love about this dish is you don't have to eat it
straightaway.
You can hold on to it for a day or two and even a day after.
Yeah, obviously, the longer you let it marinate, the better it's going to taste.
So what we're going to do now is we're going to get some of the ginger and
garlic in. Just sprinkle that all over the top.
Beautiful. That looks yum.
We're going to get some chilli. You can have it as hot as you want.
And a bit of our onion, green onion.
It's really nice when it's pickled. Karrkala.
Probably don't want to put the whole thing in there, you know, put a couple
of little pieces in there just to make it look good.
I see.
And we'll also use that as a garnish at the end.
The lime and lemon just straight over the top.
It's gonna give us some really good flavour. Now we're gonna go with some fish sauce.
Bit of soy sauce, bit of flavour there, a bit more saltiness
and some white vinegar. White vinegar.
This is going to be the main thing that's going to cure the fish.
Get a bit of that in.
Now, I'm just gonna be a bit tricky here and add some salt with some native limes
just give it a bit more flavour.
What native limes do we have?
Finger limes have been dried into the salt and some lemon myrtle to
give a bit of a zing to our dish.
So we just chuck the lid on. Keep that in the fridge.
That's our dish and it will be ready in an hour.
Awesome, we just grabbed that out of the fridge.
It's been in there for roughly about an hour. What happens next?
Now we're going to prepare it onto this chopping board and make it
look restaurant quality.
Little pieces, we're just going to lay down just like that.
You see the colour pf it has changed, obviously cured now.
So on the boat you just eat it in the bowl just like that but we have the
luxury to pull it out and make it all fancy.
We're now going to grab some of the red onion and some some of the chilli and
just get it over the top.
Get some that karrkala on top. That would have been pickled as well.
So that's going to be nice and tasty as well. We want a little bit of that good
flavour all across it.
Look at that. That is beautiful.
I'm going to finish off with a little bit of olive oil. So that's our
Gurrumbal nummus slash sea succulents from the Coorong.
Brother. Let's get into it, hey? Get into it. That fish is beautiful.
You can really taste those flavours. This is delicious.
Beautiful. It's really salty, I can taste the ginger and the vinegar. Very
soft and gentle. Yeah. Beautiful.
And that's why it's complemented by the native greens as
well as the sea succulents from the Coorong.
Bit of onion gives us that sort of crunch too, and that freshness.
How's that? That's nummus officially ticked off and cooked in a top end way
with Daniel Motlop.
He's a top end man here on Kaurna country. That was amazing, brother.
Thank you. Thanks for havnig me Rulla.