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Kingfish crostini with chilli-garlic oil


You'll need

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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Crisp young dry riesling.

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