Namas gives the site a Papua New Guinea raw-fish dish that sits naturally beside kokoda, poisson cru, and oka while still carrying its own regional identity. It helps make the archive feel broader across the Pacific instead of clustering around only one or two islands.
If you enjoy this style of Pacific cooking, you may also want to try kokoda, poisson cru.
Ingredients
- 1 pound fresh firm white fish, diced
- 1/2 cup coconut cream
- 2 tablespoons lime juice
- 1/4 cup tomato, diced
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Place the diced fish in a bowl and toss with lime juice.
- Let it rest briefly so the citrus starts to firm the fish.
- Add the coconut cream, tomato, and onion.
- Season lightly and mix gently.
- Serve chilled.
Helpful Tips
- Use very fresh fish for the cleanest flavor and texture.
- Do not leave the fish in lime too long or it can toughen.
FAQ
Is namas the same as kokoda?
They are closely related island fish dishes, but namas is associated with Papua New Guinea and can vary in seasoning and texture.
Can canned fish be used?
Fresh fish is strongly preferred because this dish depends on clean, bright texture.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 84 kcal |
| Fat | 5.3 g |
| Saturated Fat | 4.3 g |
| Carbohydrates | 23.6 g |
| Protein | 24.5 g |
| Sodium | 9931.4 mg |
| Cholesterol | 61.2 mg |
Leave a Reply