"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."
Kingfish crudo with pineapple and betel leaves
Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
- 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
Method
- 1For 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.
- 2Combine 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.
Notes
Betel leaves are available from select Asian grocers.Drink suggestion: Great Southern riesling. Drink suggestion by Keryn Giles.
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