Broome susame

Broome susame.
Broome susame. Photo: William Meppem

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.

Also try: Adam Liaw's bushranger pie or fennel salt and pepper squid or flat white tiramisu