Chef's Recipes

Kingfish, cucumber and watermelon salad

Australian Gourmet Traveller recipe for Biota Dining's kingfish, cucumber and watermelon salad.

  • 30 mins preparation plus freezing, marinating
  • Serves 4
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Kingfish, cucumber and watermelon salad
Kingfish, cucumber and watermelon salad

“Would you please publish the recipe for Biota Dining’s kingfish salad with watermelon granita?”
Nancy Ashwell, Sutherland, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 250 gm watermelon (about ¼ small), coarsely chopped
  • ½ tsp finely grated ginger
  • 2 tsp caster sugar
  • 10 ml Campari
  • 3 limes
  • 1 Lebanese cucumber, thinly sliced into rounds
  • 50 ml light soy sauce
  • 1 tbsp grapeseed oil
  • 1 kingfish fillet (about 500gm), skin and bones removed, thinly sliced diagonally
  • To serve: lamb’s lettuce and dried shaved coconut piece


  • 1
    Juice watermelon and ginger in a juicer, or process in a food processor then strain, to yield 250ml. Combine with sugar and Campari and freeze in a shallow baking tray, scraping with a fork every 30 minutes, until frozen (5-6 hours), then freeze until required. Makes about 300ml.
  • 2
    Meanwhile, finely grate lime rind and set aside. Remove pith (discard), then cut lime into segments over a bowl to catch juices and set aside.
  • 3
    Combine cucumber in a bowl with one-quarter of the lime juice and rind and refrigerate to marinate (1 hour), then drain (discard juice and rind).
  • 4
    Whisk soy sauce, grapeseed oil, remaining lime juice and rind in a bowl, season to taste.
  • 5
    Arrange kingfish, lamb’s lettuce and lime segments on a plate, drizzle with dressing, scatter with cucumber, coconut and granita, season to taste and serve immediately.


This recipe is from the November 2011 issue of .