Kingfish, cucumber and watermelon salad


You'll need

250 gm watermelon (about ¼ small), coarsely chopped ½ tsp finely grated ginger 2 tsp caster sugar 10 ml Campari 3 limes 1 Lebanese cucumber, thinly sliced into rounds 50 ml light soy sauce 1 tbsp grapeseed oil 1 kingfish fillet (about 500gm), skin and bones removed, thinly sliced diagonally To serve: lamb’s lettuce and dried shaved coconut piece

Method

  • 01
  • Juice watermelon and ginger in a juicer, or process in a food processor then strain, to yield 250ml. Combine with sugar and Campari and freeze in a shallow baking tray, scraping with a fork every 30 minutes, until frozen (5-6 hours), then freeze until required. Makes about 300ml.
  • 02
  • Meanwhile, finely grate lime rind and set aside. Remove pith (discard), then cut lime into segments over a bowl to catch juices and set aside.
  • 03
  • Combine cucumber in a bowl with one-quarter of the lime juice and rind and refrigerate to marinate (1 hour), then drain (discard juice and rind).
  • 04
  • Whisk soy sauce, grapeseed oil, remaining lime juice and rind in a bowl, season to taste.
  • 05
  • Arrange kingfish, lamb’s lettuce and lime segments on a plate, drizzle with dressing, scatter with cucumber, coconut and granita, season to taste and serve immediately.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.

“Would you please publish the recipe for Biota Dining’s kingfish salad with watermelon granita?”
Nancy Ashwell, Sutherland, NSW

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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
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At A Glance

  • Serves 4 people

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