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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