- 1 kg Hiramasa kingfish fillet, halved lengthways
- 50 gm fine salt
- 2 corn cobs
- For deep-frying: vegetable oil
- 1 medium sweet potato, shaved into strips with a peeler
- Juice of 8 limes
- 100 ml extra-virgin olive oil
- 1 small telegraph cucumber, halved lengthways, coarsely chopped
- 1 small Spanish onion, thinly sliced
- 4 small red chillies, thinly sliced
- 1½ cups coriander leaves, coarsely chopped (loosely packed)
- 2 coriander stems, finely chopped
- To serve: bottarga (see note)
- 1Place kingfish on a non-reactive tray, scatter all over with salt, cover and refrigerate to cure for 2 hours.
- 2Meanwhile, preheat a char-grill pan over high heat, then char-grill corn, turning occasionally until blackened and tender (6-8 minutes). When cool enough to handle, slice kernels from cob and set aside.
- 3Meanwhile, heat oil in a deep-sided saucepan or deep-fryer to 180C. Add shaved sweet potato in batches and deep-fry until golden and crisp (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season with sea salt and set aside.
- 4Brush salt from kingfish, then thinly slice. Combine in a bowl with lime juice, olive oil, cucumber, onion, chilli, coriander leaves and stalks and corn, stir to combine and stand for 10 minutes. Arrange on a serving platter, grate over a generous amount of bottarga, scatter with sweet potato chips and serve.
Bottarga is salted and dried mullet roe, available from David Jones food halls and select fishmongers and delicatessens.
This recipe is from the December 2010 issue of