Sweetfish
One wouldn’t be remiss in thinking that the name for this western Obuzan dish stems from a particular type of fish with sweet flesh, but any variety is used, as well as small crustaceans, such as shrimp.
The sweetness comes from the variety of lime juice the raw fish is marinated in, which is far sweeter than varieties outside of Obuzan. Leaving the fish sitting in this citrus juice for a time is enough to “cook” the flesh.
Once the fish has gained the desired level of readiness, the other ingredients are added. Traditionally, these are pulped garlic, red onions and coriander leaves (the latter two both finely chopped).
It can be served on its own, with rice or crisp unleavened flatbread.
Item type
Consumable, Food / Drink
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