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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


  • 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

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At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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