This refreshing Kingfish and Plum Crudo recipe offers a delicate balance of sweetness, spice, and citrus, inspired by a twist on a Sydney Fish Market recipe. Thinly sliced kingfish is paired with plum, radish, green chilli, and a lemon-honey dressing, making it a light and flavour-packed dish. Perfect for those who love fresh, raw seafood with vibrant flavours.
Ingredients
- 150 g Yellowtail Kingfish (skin and blood removed)
- 1/2 ripe plum
- 1 red radish
- 1 long green chilli
- 1 handful fresh mint and coriander
- 2 tbsp olive oil
- 1 lemon, juiced
- 1/2 tsp honey
- 1 salt & pepper to taste
Instructions
- Chill the Fish: Place your kingfish in the freezer for 10 minutes to make slicing easier.
- Prepare the Ingredients: Thinly slice the plum, radish, and green chilli.
- Make the Dressing: Finely chop the mint and coriander and mix with lemon juice, olive oil, salt, pepper, and honey in a small bowl.
- Slice and Arrange: Thinly slice the chilled kingfish and arrange on a plate. Scatter the sliced plum, radish, and chilli around the fish.
- Finish the Dish: Drizzle the dressing over the fish and top with extra olive oil. Serve immediately and enjoy!
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
