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Ngerdbuk (fish with lime and chili): recipe illustration
Fish & seafood

Ngerdbuk (fish with lime and chili)

Raw or marinated fish soaked in lime juice spiked with chili and onion, which turns opaque on contact with the acid. A fresh, zesty preparation, served as a starter or with taro.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

107 kcal per serving

Protein
1.4 g
Carbohydrates
4.9 g
of which sugars
3.7 g
Fat
8.2 g
Fiber
4.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the fish into thin strips or small cubes, taking care to remove all the bones.
  2. Place the fish in a deep dish and season it lightly with salt.
  3. Pour over the lime juice to fully cover the pieces and leave to marinate in the fridge for 15 minutes, until the flesh turns white and opaque.
  4. Drain off a little of the liquid, then add the onion, chili, tomato and oil.
  5. Mix gently, adjust the salt and serve well chilled.

Variations and tips

Grilled version. Sear the fish in a pan for a few minutes per side before cutting and marinating, for a firmer texture.

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Original Ecomely recipe.