While I was fishing for the elusive barramundi on the Drysdale River I managed to catch a barracuda and Craig, our pilot, suggested this delightful snack made from some thin slices of raw barracuda. But you could use monkfish, you could use tuna, you could use any damned thing for this dish.

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Method

All you have to do is find a clean glass jar or jam jar with a screw top and chuck in a handful of thinly sliced, skinned and boned white fish. Just add onion, garlic, red chillies – all chopped and fresh, of course. Then another layer of fish and so on until the jar is full. Next, you put a generous teaspoonful of salt into it, a good few dashes of soy sauce and, finally, you fill up the bottle with vinegarwhite wine vinegar is best.

Put the bottle or whatever the receptacle is in the fridge for about two hours, then strain off the liquid, tip the lot on to a plate and eat the little bits of fish while you have your evening apéritif.

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