CEVICHE OF KING­FISH

SERVES 2 AS A STARTER

delicious - - GUEST CHEF -

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

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