Name: Kingfish crostini with chilli-garlic oil
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 12 thin slices ciabatta or schiacchiata; For drizzling: extra-virgin olive oil; 1 garlic clove, halved; 300 gm sashimi-quality kingfish, cut into 5mm dice; 2 inner celery stalks, stalks thinly sliced, leaves coarsely torn; ½ tbsp coarsely torn mint; Juice of ½ lemon, or to taste; Chilli-garlic oil; 100 ml extra-virgin olive oil; 1 long red chilli, thinly sliced; 2 garlic cloves, thinly sliced on a mandolin; Finely grated rind of 1 lemon

Kingfish crostini with chilli-garlic oil

Australian Gourmet Traveller recipe for kingfish crostini with chilli-garlic oil.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

12 thin slices ciabatta or schiacchiata

For drizzling: extra-virgin olive oil

1 garlic clove, halved

300 gm sashimi-quality kingfish, cut into 5mm dice

2 inner celery stalks, stalks thinly sliced, leaves coarsely torn

½ tbsp coarsely torn mint

Juice of ½ lemon, or to taste

Chilli-garlic oil

100 ml extra-virgin olive oil

1 long red chilli, thinly sliced

2 garlic cloves, thinly sliced on a mandolin

Finely grated rind of 1 lemon

Method

Main

1.Preheat oven to 180C. Lay bread slices on an oven tray, drizzle with a little olive oil, season to taste and bake, turning occasionally, until golden and crisp (4-5 minutes). Rub with cut-sides of garlic and set aside.

2.For chilli-garlic oil, heat oil in a small saucepan over medium heat, add chilli, cook until slightly darkened (1-2 minutes), add garlic, stir to combine and cook until light golden (1 minute). Remove from heat, add lemon rind, season to taste and set aside to cool.

3.Combine kingfish, celery stalks, celery leaves and mint in a bowl with 1 tbsp chilli-garlic oil, add lemon juice, season to taste and stir to combine. Pile on top of crostini, drizzle with extra chilli-garlic oil and serve.