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Kingfish crostini with chilli-garlic oil

Australian Gourmet Traveller recipe for kingfish crostini with chilli-garlic oil.

By Alice Storey & Emma Knowles
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Kingfish crostini with chilli-garlic oil


  • 12 thin slices ciabatta or schiacchiata
  • For drizzling: extra-virgin olive oil
  • 1 garlic clove, halved
  • 300 gm sashimi-quality kingfish, cut into 5mm dice
  • 2 inner celery stalks, stalks thinly sliced, leaves coarsely torn
  • ½ tbsp coarsely torn mint
  • Juice of ½ lemon, or to taste
Chilli-garlic oil
  • 100 ml extra-virgin olive oil
  • 1 long red chilli, thinly sliced
  • 2 garlic cloves, thinly sliced on a mandolin
  • Finely grated rind of 1 lemon


  • 1
    Preheat oven to 180C. Lay bread slices on an oven tray, drizzle with a little olive oil, season to taste and bake, turning occasionally, until golden and crisp (4-5 minutes). Rub with cut-sides of garlic and set aside.
  • 2
    For chilli-garlic oil, heat oil in a small saucepan over medium heat, add chilli, cook until slightly darkened (1-2 minutes), add garlic, stir to combine and cook until light golden (1 minute). Remove from heat, add lemon rind, season to taste and set aside to cool.
  • 3
    Combine kingfish, celery stalks, celery leaves and mint in a bowl with 1 tbsp chilli-garlic oil, add lemon juice, season to taste and stir to combine. Pile on top of crostini, drizzle with extra chilli-garlic oil and serve.


This recipe is from the March 2013 issue of .
Drink Suggestion: Crisp young dry riesling. Drink suggestion by Max Allen

  • undefined: Alice Storey & Emma Knowles