Entree: Indonesia – Batak – Naniura (Batak-style citrus-cured raw freshwater fish flavored with andaliman pepper, shallots, and chili)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 45 min

Total 1 hr

Ingredients

- 1 lb (454 g) freshwater fish fillets (tilapia or carp), thinly sliced
- 1 cup (240 ml) fresh lime juice (preferably from kaffir or key limes)
- 2 tsp (4 g) andaliman (Batak pepper), crushed
- 2 medium shallots, thinly sliced
- 2 bird’s eye chiles, thinly sliced
- 1 tsp (5 g) coarse salt
- 1 tsp (4 g) palm sugar or granulated sugar
- 1 tbsp (15 g) grated fresh ginger
- 2 kaffir lime leaves, very thinly sliced
- 2 tbsp (8 g) kemangi (Indonesian lemon basil) leaves

Instructions

1. Rinse and pat the fish fillets very dry, then slice the fillets thinly across the grain into bite-sized pieces. Keep refrigerated until ready to use.
2. In a nonreactive bowl combine the lime juice, crushed andaliman, salt, sugar, grated ginger, shallots, chiles, and sliced kaffir lime leaves. Stir until the salt and sugar dissolve.
3. Add the sliced fish to the marinade and toss gently to coat all pieces. Press the fish down so it is mostly submerged in the citrus.
4. Cover and refrigerate for 30–60 minutes, checking after 30 minutes; the fish should turn opaque and be slightly firm when cured. Marinate longer for thicker slices or a firmer cure.
5. Drain off a little of the excess marinade if desired, gently toss the cured fish with the kemangi, adjust seasoning with a pinch more salt if needed, and serve chilled. Use very fresh fish and keep chilled until served.