Chefs' Recipes

Seared kingfish salad with roast shallot dressing

Australian Gourmet Traveller recipe for seared kingfish salad with roast shallot dressing by Martin Boetz from Melbourne's Longrain restaurant.
Seared kingfish salad with roast shallot dressing

Seared kingfish salad with roast shallot dressing

Chris Chen
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“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

Roast shallot and chilli dressing

Method

Main

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.

Fried garlic is available at Asian grocers.

Notes

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