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Black kingfish crudo with black pepper and zucchini

The beauty of this dish is it's simple and fresh, with both the zucchini and fish served raw. We've used a mix of different coloured zucchini but you can use whatever you have at hand. Another great fish for crudo is mulloway.

You'll need

3 (about 300gm) yellow, white and green zucchini (or whatever is available), thinly sliced on a mandolin into rounds and ribbons Finely grated rind and juice of 1 lemon 60 ml (¼ cup) extra-virgin olive oil 800 gm sashimi-grade cobia (black kingfish), thinly sliced (or other kingfish) To serve: thinly sliced long red chilli and grilled bread (optional)


  • 01
  • Combine zucchini, lemon rind and juice, and olive oil in a bowl, toss to combine and set aside for zucchini to soften slightly (5 minutes).
  • 02
  • Arrange kingfish on a serving platter or plate, top with zucchini, scatter with chilli, season to taste and serve with grilled bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Marlborough sauvignon blanc.

Featured in

Feb 2014

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