Chef's Recipes

Kingfish crudo with pineapple and betel leaves

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.

By Amy Hamilton
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
"At Liberté, we use the sustainable, but often misunderstood, Australian salmon, which is abundant in the west at this time of year. Kingfish is a great alternative," says Amy Hamilton of Liberté in Albany, WA. "Use both the fried shallots, and the oil, in this dish."


  • 250 gm skinless fillet of kingfish or Australian salmon, pin-boned and bloodline removed, cut into 1cm dice
  • 1 green jalapeño or long green chilli, finely diced
  • 1 tbsp thinly sliced coriander stalks
  • 1 finger lime, halved crossways
  • Juice of ½ lime (or to taste), plus lime wedges to serve
  • 50 gm (¼ cup) pineapple, cut into 1cm dice
  • 12 betel leaves (see note), or 24 large perilla leaves, to serve
Fried-shallot oil
  • 250 ml (1 cup) canola or other neutral-flavoured oil
  • 4 red or golden shallots, thinly sliced


  • 1
    For fried-shallot oil, heat oil in a saucepan over medium heat. Add shallot, reduce heat to low, and cook, stirring often, until golden and crisp (10-15 minutes). Strain through a metal sieve, reserving oil, then drain on paper towels.
  • 2
    Combine kingfish, jalapeño and coriander stalks in a bowl, squeeze in finger lime pearls, then add lime juice, pineapple and 1 tbsp fried-shallot oil. Season to taste and serve with betel leaves, reserved fried shallots and lime wedges.


Betel leaves are available from select Asian grocers.Drink suggestion: Great Southern riesling. Drink suggestion by Keryn Giles.