Susame (pronounced "suss-mee") is a ceviche-style raw fish dish from Broome. It's a delicious recipe that in its origins tells a beautiful story about the history of this region on Western Australia's Kimberley coast.
• 300g firm-fleshed white fish, such as snapper, scaled and skinned
• 50ml lemon juice
• 50ml malt vinegar
• 20ml white rum
• 20ml soy sauce
• 1 large red chilli, very thinly sliced
• 1 large green chilli, very thinly sliced
• 1 small brown onion, very thinly sliced
• pinch of salt
• pinch of sugar
Cut the fish into slices about ½cm thick and combine with the remaining ingredients in a non-reactive bowl. Stir well and leave to marinate for about 1 hour (or you can eat it straight away if you prefer). Remove to a serving plate, leaving any collected liquid in the bowl.