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Seared kingfish salad with roast shallot dressing

Seared kingfish salad with roast shallot dressing

“Dining at Longrain Melbourne, I had the grilled kingfish salad with watermelon and mint. The combination was sensational. Would you request the recipe from chef Martin Boetz?”
Julie Gargano, Southbank, Vic

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Seared kingfish salad with roast shallot dressing

Serves 4
Cooking Time Prep time 20 mins, cook 30 mins
2 tbsp   vegetable oil
200 gm   skinless Hiramasa kingfish fillet
2 cups   each (loosely packed) coriander and round mint leaves
1   green onion, thinly sliced lengthways
1   long red chilli, seeds removed, cut into julienne
60 gm   peeled seedless watermelon, cut into thin triangles
1 tbsp   fried garlic (see note)
Roast shallot and chilli dressing
4   red shallots, unpeeled
100 ml   vegetable oil
3   long dried red chillies, seeds removed
50 gm   caster sugar
100 ml   lime juice


1 For roast shallot and chilli dressing, preheat oven to 180C. Place shallots in a roasting pan and roast until very tender (15-20 minutes). Cool and peel. Meanwhile, heat oil in a frying pan over medium-high heat, add chilli and cook, turning occasionally, until crisp (1-2 minutes). Drain on absorbent paper and cool. Combine chilli, sugar and ½ tsp sea salt in a mortar and pound with a pestle to a fine powder. Add half the shallots (reserve remaining for salad), pound to a fine paste, add lime juice and mix well. Check seasoning (it should be a balance of sweet, hot and sour) and set aside.
2 Heat oil in a frying pan over high heat and sear fish until cooked to your liking (2-3 minutes each side for medium). Transfer to a plate, break into bite-sized pieces and set aside. Halve remaining roast shallots and place in a bowl with herbs, green onion and chilli. Drizzle with 70ml dressing and toss to combine. Arrange salad, fish and watermelon on a serving plate, drizzle with remaining dressing and scatter with fried garlic.

Note Fried garlic is available at Asian grocers.

RECIPE Martin Boetz PHOTOGRAPHY Chris Chen STYLING Mia Asker


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