- 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.