KINGFISH TARTARE WITH SPICY ALMOND AIOLI AND RADISHES
Ingredients: Serves 4
400g kingfish fillet 4 cloves garlic, peeled 2 Tbsp whole blanched almonds, toasted ½ tsp ground cumin ½ tsp smoked paprika finely grated zest and juice of 2 limes 2 egg yolks 1 tsp Dijon mustard 1 cup vegetable oil sea salt flakes and freshly-milled black pepper 4 radishes, finely sliced 1 cup baby leaves black sesame seeds, baby basil leaves and herb oil, to serve
1 Use a sharp knife to split the kingfish fillet down the centre, then remove the blood line. Set aside.
2 Combine the garlic, almonds, spices and zest in a mortar and pound until smooth. Stir in the juice, yolks and mustard, then transfer to a bowl. Whisk in the vegetable oil in a steady stream, then season with salt and pepper.
3 Slice the kingfish finely. Spread the aioli on plates, then top with the kingfish slices, radish slices, baby leaves, seeds and basil. Drizzle with herb oil.