This Seared Kingfish Carpaccio is a vibrant, fresh dish with an awesome balance of flavours. A quick sear gives the Kingfish a great texture, which is then sliced thinly and dressed with a mix of pickled radish, red onion, citrus, olives, and capers. Topped with fresh herbs, this light and refreshing dish makes for an epic starter or a delicious meal with some rice and salad.
Ingredients
- 200g fresh kingfish
- 1 red radish, thinly sliced
- 1 small red onion, thinly sliced
- 1 cup Apple cider vinegar (ACV)
- 1 lemon, juiced
- 1 orange, peeled and segmented
- 1 tbsp black olives, halved
- 1 tsp capers (optional)
- 1 fresh red chilli, chopped
- 1 spring onion, sliced
- 1 handful Fresh coriander
- 2 tbsp olive oil
- 1 salt & pepper to taste
Instructions
- Sear Kingfish: In a hot, dry pan, sear the Kingfish for about 10 seconds on each side. Immediately wrap it in cling wrap and place it in the freezer for 1 hour.
- Pickling the vegetables: While the Kingfish is chilling, pickle the radish and red onion by placing them in a bowl with ACV. Let them sit for about 15 minutes.
- Prepare the dish: Thinly slice the chilled Kingfish and arrange it on a chilled plate. Squeeze half a lemon over the fish to lightly marinate. Add the halved olives, capers (optional), chopped chilli, orange pieces, and the pickled radish and onion to the plate.
- Finish and serve: Top with fresh spring onion, coriander, salt, pepper, a squeeze of additional lemon juice, and a drizzle of olive oil. 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.
