Name: Kingfish crudo with pineapple and betel leaves
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Kingfish crudo with pineapple and betel leaves

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

Serves 4

Prep

15M

Cook

15M

Total

30M

“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.”

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

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.