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!
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!