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

“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.”


Fried-shallot oil


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.


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