The KaiKai Book

Ingredients 

2 fillets of fish, sliced finely (trevally or other pelagic variety)
1 large onion, chopped finely
2 cloves of garlic, crushed
peanut oil (enough to coat the bottom of a small saucepan)
soy sauce (Old Cathay is a favourite but use what you have available)
juice of 2 lemons
2 chillies (optional, but if your game use birds eye and chop finely)
brown vinegar
castor sugar
1 orange, chopped in quarters and sliced width-wise with peel still on
1 red & green capsicum, sliced or chopped
salt & pepper to taste
shallots, chopped (for garnish)

Method:

In a large mixing bowl (use glass or ceramic) place sliced fish. In a small saucepan or wok heat up the peanut oil until hot and pour in the mixing bowl. Stir the oil through the fish thoroughly. To that, add the chopped onions and garlic. Mix well. Stir in the lemon juice and vinegar (about two capfuls). By then the fish flesh should be turning a little white as the acidity of the lemon and vinegar start to “cook” the fish. Mix in the sugar (about a teaspoon), chillies, orange and red and green capsicums. Add a little soya sauce for taste and to add some colour to the dish – remember not too much. You can also add salt and pepper to taste, but you probably won’t need much salt because of the soy sauce. Refrigerate overnight or for at least four hours. To serve: place the namus in small bowls lined with lettuce leaves and garnish with chopped shallots.

Recipe by "Going Strait"

Source: https://goingstrait.com/category/strait-out-of-the-frying-pan/