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Seared kingfish salad with roast shallot dressing

You'll need

  • 2 tbsp
  • vegetable oil
  • 200 gm
  • skinless Hiramasa kingfish fillet
  • 2 cups
  • each (loosely packed) coriander and round mint leaves
  • 1
  • green onion, thinly sliced lengthways
  • 1
  • long red chilli, seeds removed, cut into julienne
  • 60 gm
  • peeled seedless watermelon, cut into thin triangles
  • 1 tbsp
  • fried garlic (see note)
  •  
  • Roast shallot and chilli dressing
  • 4
  • red shallots, unpeeled
  • 100 ml
  • vegetable oil
  • 3
  • long dried red chillies, seeds removed
  • 50 gm
  • caster sugar
  • 100 ml
  • lime juice

Method

  • 01
  • For roast shallot and chilli dressing, preheat oven to 180C. Place shallots in a roasting pan and roast until very tender (15-20 minutes). Cool and peel. Meanwhile, heat oil in a frying pan over medium-high heat, add chilli and cook, turning occasionally, until crisp (1-2 minutes). Drain on absorbent paper and cool. Combine chilli, sugar and ½ tsp sea salt in a mortar and pound with a pestle to a fine powder. Add half the shallots (reserve remaining for salad), pound to a fine paste, add lime juice and mix well. Check seasoning (it should be a balance of sweet, hot and sour) and set aside.
  • 02
  • Heat oil in a frying pan over high heat and sear fish until cooked to your liking (2-3 minutes each side for medium). Transfer to a plate, break into bite-sized pieces and set aside. Halve remaining roast shallots and place in a bowl with herbs, green onion and chilli. Drizzle with 70ml dressing and toss to combine. Arrange salad, fish and watermelon on a serving plate, drizzle with remaining dressing and scatter with fried garlic.
Note Fried garlic is available at Asian grocers.

“Dining at Longrain Melbourne, I had the grilled kingfish salad with watermelon and mint. The combination was sensational. Would you request the recipe from chef Martin Boetz?”
Julie Gargano, Southbank, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
  • 20 min preparation
  • 30 min cooking
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At A Glance

  • Serves 4 people
  • 20 min preparation
  • 30 min cooking

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