“These kingfish bites are a beautiful way to start at After Hours,” says Paul Allam. “The pastry was adapted from an empanada dough, which means it’s super-crisp, and that adds a different texture when your teeth hit the kingfish.”
- 100 gm cooked spanner crab meat
- 1 long red chilli, seeds removed, finely chopped
- ¼ cup coarsely chopped coriander
- 1 golden shallot, finely chopped
- 1 tbsp mayonnaise
- Juice of ½ lime
- For deep-frying: vegetable oil
- 150 gm sashimi-grade kingfish, thinly sliced
- To serve: smoked salt, extra-virgin olive oil and land seaweed (see note)
- 110 gm plain flour
- ¼ tsp white vinegar
- ¼ lightly beaten egg
- 15 gm unsalted butter, cut into small dice
- 1For empanada dough, sift flour and ½ tsp salt into a bowl. Make a well in the middle and add vinegar, egg and 100ml chilled water and mix to just combine. Rub butter into flour mixture, then turn onto a lightly floured surface and knead, dusting lightly with flour if dough is too sticky at first, until soft, smooth and elastic (5 minutes). Cover with plastic wrap and refrigerate to rest (2 hours).
- 2Meanwhile, combine crab, chilli, coriander, shallot, mayonnaise and lime juice in a bowl and season to taste. Refrigerate until required.
- 3Preheat oil to 170C in a deep saucepan. Roll out dough on a lightly floured surface to 2mm thick and cut into rough 2cm x 4cm strips. Deep-fry, turning occasionally, until light-golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside.
- 4Place a teaspoon of crab mixture on each pastry strip and top with a slice of kingfish. Season with smoked salt and freshly ground black pepper, drizzle with olive oil, scatter with land seaweed and serve.
This recipe makes about 28 pieces. Smoked salt is available from select supermarkets and grocers. Land seaweed is a delicate herb-like seaweed available from select greengrocers. If it’s unavailable, substitute baby shiso or fennel fronds.
This recipe is from the April 2013 issue of
Drink Suggestion: Mount Majura Pinot Gris, Canberra District, ACT, or Rusty Fig Savarino, Bermagui, NSW. Drink suggestion by Willem Hock