Name: Kingfish with fennel and lime salt
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2
Ingredients: ½ tsp each white peppercorns and fennel seeds, dry-roasted; 1 tsp finely grated lime rind; 200 gm piece of kingfish fillet, thinly sliced; To garnish: micro-herbs; Cucumber dressing; 1 tbsp finely chopped Spanish onion; 2 tsp lime juice; 25 ml extra-virgin olive oil; ½ small Lebanese cucumber, seeds removed, finely chopped

Kingfish with fennel and lime salt

Australian Gourmet Traveller recipe for kingfish with fennel and lime salt

Serves 2

Prep

10M

Cook

Total

12M

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Ingredients

½ tsp each white peppercorns and fennel seeds, dry-roasted

1 tsp finely grated lime rind

200 gm piece of kingfish fillet, thinly sliced

To garnish: micro-herbs

Cucumber dressing

1 tbsp finely chopped Spanish onion

2 tsp lime juice

25 ml extra-virgin olive oil

½ small Lebanese cucumber, seeds removed, finely chopped

Method

Main

1.For dressing, combine onion and lime juice and stand for 5 minutes or until onion turns pink, add oil and cucumber, stir and set aside.

2.Combine spices in a mortar and, using a pestle, coarsely crush, then add lime rind and 2 tsp sea salt and stir to combine.

3.Using a 10cm-diameter round cutter as a mould, layer kingfish on plate. Remove mould, spoon over cucumber dressing. Serve scattered with fennel and lime salt and micro-herbs.

Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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