KING­FISH TARTARE WITH CHILLI DRESS­ING

SERVES 6

delicious - - ON TREND -

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

CHILLI DRESS­ING

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.

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