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Kingfish with fennel and lime salt

You'll need

½ tsp each white peppercorns and fennel seeds, dry-roasted 1 tsp finely grated lime rind 200 gm piece of kingfish fillet, thinly sliced To garnish: micro-herbs   Cucumber dressing 1 tbsp finely chopped Spanish onion 2 tsp lime juice 25 ml extra-virgin olive oil ½ small Lebanese cucumber, seeds removed, finely chopped


  • 01
  • For dressing, combine onion and lime juice and stand for 5 minutes or until onion turns pink, add oil and cucumber, stir and set aside.
  • 02
  • Combine spices in a mortar and, using a pestle, coarsely crush, then add lime rind and 2 tsp sea salt and stir to combine.
  • 03
  • Using a 10cm-diameter round cutter as a mould, layer kingfish on plate. Remove mould, spoon over cucumber dressing. Serve scattered with fennel and lime salt and micro-herbs.

At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Featured in

Nov 2007

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