Kingfish with kawakawa chimichurri

INGREDIENTS

For the kawakawa chimichurri:

1 shallot

20g kawakawa leaves 10g coriander leaves 10g Italian flat-leaf parsley leaves

10g garlic, minced 2 rocoto chillies, seeded ½ lemon (juice and zest) 1 Tbsp pomegranate molasses

2 Tbsp moscatel vinegar 2 tsp caster sugar

2 tsp sea salt Cracked pepper

¼ cup extra virgin olive oil

For the croutons:

¼ loaf ciabatta (cut roughly into cubes) Milk (seasoned with salt and pepper)

4 Tbsp butter

For the tomato salad:

4 cups sliced assorted tomatoes

2 shallots (finely sliced) 2 radish (finely sliced) 2 Tbsp roughly chopped basil

2 Tbsp roughly chopped Italian flat-leaf parsley Juice of 1 lemon

Salt and pepper

¼ cup extra virgin olive oil Croutons

For the kingfish:

4 portions of kingfish (seasoned)

2 Tbsp cooking oil 1 lemon

2 Tbsp butter

METHOD

Kawakawa chimichurri:

Finely chop kawakawa, parsley, coriander and shallot.

Mix with the remaining ingredients. Leave in the fridge for a couple of days to let the kawakawa soften and allow the flavours to come out.

Croutons:

Dip ciabatta cubes in the seasoned milk, then remove and squeeze out the excess.

Sear the croutons with butter in a hot pan, then finish them in an oven at 200C for approximately five minutes.

Tomato salad:

Gently toss all the ingredients together.

Pan-fried kingfish:

Heat the oil in a frying pan, and cook fish until the first side is golden.

Flip the fish and add butter and lemon.