Tag: kingfish

Gourmet Traveller’s Kingfish Ceviche Tostada

.Reading time 2 minutes.

Serves: 6

Leading up to Avalon’s (7 months as of today) birth, Nat and I talked of our first proper meal together. Being October, outside, put up the umbrella, Champagne and a slow afternoon of good food and baby talk.

Good times right.

I did a side of ocean trout over charcoal and a really aromatic Asian/South American salad, though we kicked it off with this tostada, a recipe I’d had in our worryingly big backlog of recipes to try.

Sure it’s simple and sure, Sydney has overdone kingfish ceviche to death the past few years, though what a great snack.

Just a lovely way to kick off a meal with a three-day-old and a glass of something French. And doesn’t it look the part!

(And 7-months later, Avalon has consistently remained the most happy, beautiful little girl and best-friend any father could ever hope for. And no, she is not named after the regional Victorian airport, and is instead a nod to the great Bryan Ferry and his greatest song of all time.)

Ingredients

400gm sashimi-grade kingfish, cut across the grain into 5mm slices
1/2 white onion, finely chopped
1/2 jalapeño, thinly sliced
Juice of 1/2 orange
1 tbsp olive oil (note: not extra virgin olive oil)
Juice of 2 limes
Vegetable oil for shallow-frying
6 – 8 small tortillas
1 large avocado, coarsely chopped
40gm sour cream
2 radishes, cut into julienne
1 c (loosely packed) coriander

Method

  1. Combine kingfish, onion, jalapeño, orange juice, olive oil and half the lime juice in a bowl, season to taste and refrigerate for 15 minutes to marinate.
  2. Meanwhile, heat vegetable oil (about 2cm deep) in a large frying pan over a medium-high heat. Fry tortillas one at a time, turning once, until golden and crisp (1 – 2 minutes each side). Transfer to a tray lined with paper towels. Season to taste with sea salt.
  3. Process avocado, sour cream and remaining lime juice in a blender or food processor until smooth and season to taste. Spread tostadas with avocado cream, top with ceviche, radish and coriander, season to taste and serve.

Crudo of Kingfish with Campari dressing

.Reading time 1 minute.

Serves: 4 – 6

This is a really elegant dish. Light, subtle and incredibly presentable.

Nat and I prepared this a few weeks ago with some sashimi-grade kingfish from the markets and as a starter as part of a larger meal, it is a great way to kick-off.

Ingredients

1 small fennel bulb, thinly sliced (beards reserved for decoration)
3 baby beetroot, thinly sliced
½ c white wine vinegar
¼ c sugar
2 oranges
1/3 c Campari
¼ c extra virgin olive oil
1 x 250gm sashimi grade kingfish fillet

Method

  1. To pickle the fennel and beetroot, place vinegar and sugar in a saucepan of a medium heat. Simmer for 1-2 minutes until the sugar has dissolved. Divide the liquid into two bowls and add the fennel to one bowl and the beetroot to the other. Allow to pickle for at least 20 minutes and up to a day.
  2. Peel 1 of the oranges and segment the flesh. Cut 2-3 segments into very small pieces. Juice the remaining orange.
  3. Mix the Campari, olive oil and 2 or 3 tbps orange juice in a bowl. Season and set aside.
  4. Slice the fish into 4mm slices. Arrange on a large platter and pour over the Campari dressing. Top with picked fennel and beetroot, the orange segments and the fennel beards.