Kingfish crudo with mandarin and jalapeño
A bright and spicy mandarin jalapeño vinaigrette makes for the perfect dressing for this kingfish crudo, served with a herb oil.
Servings: 4 as a sharing plate
Ingredients
- Herb oil
- 25 g parsley leaves
- 50 g coriander leaves
- 150 ml neutral oil or light olive oil
- Vinaigrette
- 1 mandarin
- 60 ml mandarin juice approx 3 tbsp (Australian) / 4 tbsp (UK/US)
- 1 small shallot finely diced
- 1 tbsp white wine vinegar
- 1 jalapeño finely sliced into rounds
- 200 g high quality kingfish fillet
Instructions
- First make the herb oil so it has time to strain. Simply add the parsley and coriander leaves along with the oil to a high speed blender and blend for a couple of minutes. Pour the mixture through a fine mesh sieve lined with a cheese cloth or paper towel and allow it to drain to remove the herb pulp.
- To segment the mandarin, first cut the top and bottom off of the fruit. Stand the mandarin up on one of its flat ends then using a knife, cut the peel away, slicing downward, following the natural curve of the fruit. Once all the peel and any excess pith is removed, you can cut each segment out between the membranes that divide each section.
- Cut the segments into small pieces ready for the vinaigrette.
- Prep the vinaigrette by adding the mandarin segments, juice, shallot, white vinegar and jalapeño to a bowl and season generously with salt - set aside.
- Prepare the kingfish by slicing into 1cm thick pieces. Arrange on one large plate (or split across two smaller plates), drizzle over the vinaigrette, herb oil and finish with some flakey salt. Serve immediately.
