12thin slices ciabatta or schiacchiataFor drizzling:extra-virgin olive oil1garlic clove, halved300 gmsashimi-quality kingfish, cut into 5mm dice2inner celery stalks, stalks thinly sliced, leaves coarsely torn½ tbspcoarsely torn mintJuiceof ½ lemon, or to tasteChilli-garlic oil100 mlextra-virgin olive oil1long red chilli, thinly sliced2garlic cloves, thinly sliced on a mandolinFinelygrated rind of 1 lemon
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.
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.
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.