Name: Kingfish crudo with white beans, fennel and blood-orange dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 blood oranges, peeled; 800 gm canned white beans, drained and rinsed; 200 gm sashimi-grade kingfish, thinly sliced; 2 baby fennel bulbs, shaved on a mandolin and crisped in iced water, fronds reserved; ¼ Spanish onion, thinly sliced; Juice of ½ lemon, or to taste; 1 garlic clove, finely grated; 70 ml extra-virgin olive oil; 2 beetroot, trimmed, peeled and cut into julienne, small leaves reserved

Kingfish crudo with white beans, fennel and blood-orange dressing

Fresh fish, earthy beans and winter produce make this simple, light salad.

Serves 4

Prep

15M

Using canned white beans makes this dish super-quick to whip up, but if you have the time to soak dried white beans a day ahead by all means do so. If the beetroot have any small, tender leaves, toss them in the salad, too, and give the fish a quick toss in the pan or sear it on the grill if you’d prefer to eat it cooked.

Ingredients

2 blood oranges, peeled

800 gm canned white beans, drained and rinsed

200 gm sashimi-grade kingfish, thinly sliced

2 baby fennel bulbs, shaved on a mandolin and crisped in iced water, fronds reserved

¼ Spanish onion, thinly sliced

Juice of ½ lemon, or to taste

1 garlic clove, finely grated

70 ml extra-virgin olive oil

2 beetroot, trimmed, peeled and cut into julienne, small leaves reserved

Method

Main

1.Segment the blood oranges over a bowl to catch the juices. Remove the segments from the membrane and transfer them to a separate bowl. Add beans, kingfish, drained fennel and onion, season to taste, toss to combine and transfer to a serving platter.

2.Add lemon juice and garlic to the orange juice and stand to soften (4-5 minutes), then whisk in the oil and season to taste. Drizzle dressing over salad, toss to combine and serve scattered with beetroot, beetroot leaves and fennel fronds.

Styling by Emma Knowles