Kingfish Crudo

INGREDIENTS

Kingfish
400g kingfish, sashimi-grade
Green Nahm Jim
3 green chillies
5 coriander stalks and roots
1–2 garlic cloves
4 tbsp fish sauce
1–2 tbsp palm sugar
Juice of 2 limes
Macadamia & Coconut Cream
50g macadamias, half lightly roasted
75g verjuice
25g sunflower oil
40g coconut milk
Pinch of salt

Garnishes

2 bird’s eye chillies, thinly sliced
2 kaffir lime leaves, finely sliced
Mango, finely diced
Zest and juice of 1 lime

METHOD

1. Green Nahm Jim

Add the green chillies, coriander stalks and roots, garlic, fish sauce, palm sugar and lime juice to a blender. Blend until smooth. Taste and adjust with extra fish sauce for saltiness or palm sugar for sweetness until perfectly balanced. Set aside.

2. Macadamia & Coconut Cream

Add the macadamias, verjuice and sunflower oil to a blender. Blend until silky smooth. Season with a little salt, add the coconut milk and blend again until emulsified. Pass through a fine sieve and set aside.

3. Lime-Dressed Mango
Finely dice the mango and combine with the lime zest and juice. Mix gently to coat and set aside.

4. Prepare the Garnishes
Thinly slice the bird’s eye chillies and finely slice the kaffir lime leaves. Keep the garnishes ready for plating.

5. Plate Up
Spread a thin layer of green nahm jim across the base of your serving plate. Thinly slice the kingfish and arrange over the sauce.

Drizzle with the macadamia and coconut cream, then finish with the lime-dressed mango, sliced chilli and kaffir lime leaves.

Arrange the garnishes so every bite brings together the fresh fish, punchy nahm jim, creamy macadamia and sweet, zesty mango.

Enjoy!