Chefs' Recipes

Kingfish crudo with pineapple and betel leaves

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.
Kingfish crudo with pineapple and betel leavesChris Chen
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“At Liberté, we use the sustainable, but often misunderstood, Australian salmon, which is abundant in the west at this time of year. Kingfish is a great alternative,” says Amy Hamilton of Liberté in Albany, WA. “Use both the fried shallots, and the oil, in this dish.”

Ingredients

Fried-shallot oil

Method

1.For fried-shallot oil, heat oil in a saucepan over medium heat. Add shallot, reduce heat to low, and cook, stirring often, until golden and crisp (10-15 minutes). Strain through a metal sieve, reserving oil, then drain on paper towels.
2.Combine kingfish, jalapeño and coriander stalks in a bowl, squeeze in finger lime pearls, then add lime juice, pineapple and 1 tbsp fried-shallot oil. Season to taste and serve with betel leaves, reserved fried shallots and lime wedges.

Betel leaves are available from select Asian grocers.

Drink suggestion: Great Southern riesling. Drink suggestion by Keryn Giles.

Notes

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