KINGFISH TARTARE WITH CHILLI DRESSING
500g skinless sashimi-grade kingfish, cut into 1cm pieces 1 Granny Smith apple, cut into matchsticks 1/3 cup (50g) roasted peanuts, chopped 1 cup coriander leaves 1/2 cup mint leaves Prawn crackers, to serve
2 tsp sambal oelek (Indonesian chilli paste – from Asian food shops) 2 tsp caster sugar Juice of 1 lime 1 tbs light soy sauce 2cm piece (10g) ginger, finely grated
To make the chilli dressing, combine all the ingredients in a large bowl. Add fish to the bowl and stir to coat. Spoon onto a serving platter and top with apple, peanuts and herbs. Serve immediately, with the prawn crackers to use as scoops.