Kingfish crudo, chilli, lime and parsley oil
Prep Time:
40 minutes
Serves:
Level:
4
Easy
Category:
Seafood
About the Recipe
Raw kingfish, dressed simple. Salt the fish and let it sit 5 to 10 minutes before you dress it. It seasons from the inside, not just the surface. Small step, big difference.
Ingredients
INGREDIENTS
400g fresh kingfish, from the top of the fillet
2 green shallots
1 sweet red chilli
1 sweet mini capsicum
3 red radishes
100ml EVOO
2 to 3 limes
salt and pepper
FOR THE GREEN OIL
1 bunch parsley
250ml neutral oil, such as grapeseed
Preparation
Skin the kingfish and slice it about half a centimetre thick. Use the whole length of the knife, from the heel near the handle to the tip, ideally in one cut.
Deseed the chilli and capsicum, then dice both small for texture. Slice the green shallots thin.
Slice the radishes very thin and drop them into iced water to crisp up.
In a bowl, mix the EVOO with the juice of one lime, the capsicum, chilli and eschalots. Salt and pepper, taste, add more lime if you want more acidity.
Green oil: pick the parsley leaves and blanch for 60 seconds in boiling salted water. Strain, chill in iced water, strain again, then squeeze out as much water as you can. Blend with the neutral oil, then strain through muslin or an oil filter. Let it drip overnight in the fridge for the best yield.
Lay the kingfish on a sharing plate or four plates. Season with salt and pepper and rest it in the fridge for 5 to 10 minutes to take the salt. Spoon over the dressing, add the radish, and finish with the green oil.