An awesomely refreshing carpaccio dish combining the tropical sweetness of pineapple with the fresh, delicate flavour of kingfish. Perfect for a summer appetizer, this recipe is enhanced with a mix of ponzu, lime, and sesame oil, making it a zesty and punchy dish.
Ingredients
- 150 g fresh kingfish, thinly sliced
- 3/4 cup fresh pineapple, thinly sliced
- 1 tsp chilli flakes, adjust to your taste
- 1 handful snow pea shoots, for garnish
- 1 tbsp Ponzu sauce
- 1 tsp lime juice
- 1 tsp Sesame oil
- 1 salt & pepper to taste
Instructions
- Prepare the Ingredients: Thinly slice the pineapple and kingfish, arranging them on a chilled plate.
- Add Seasoning: Sprinkle the dish with chilli flakes and garnish with snow pea shoots.
- Dress the Carpaccio: Drizzle ponzu sauce, lime juice, and sesame oil over the pineapple and kingfish.
- Let the Flavours Develop: Leave the dish to sit for 5 minutes to allow the flavours to meld before serving.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
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.
