CEVICHE OF KINGFISH
SERVES 2 AS A STARTER
70g skinless sashimi-grade kingfish, pin-boned 1/ 2 tsp caster sugar Juice of 1/ 2 lime 50ml coconut milk 1/ 2 tsp fish sauce 1/4 tsp thinly sliced lemongrass (white part only) 2cm piece (10g) ginger,
cut into thin matchsticks 1 kaffir lime leaf, stalk removed, very thinly sliced 1/4 long red chilli, thinly sliced Pinch each finely chopped mint and coriander leaves, plus extra coriander leaves to serve Baby shiso leaves (optional), to serve
Combine all ingredients except baby shiso in a bowl and stir through a pinch of salt flakes. Stand for 4 minutes to marinate, then divide between serving plates and scatter with shiso, if using, and extra coriander to serve.
Ceviche of kingfish