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Kingfish crudo with ginger-citrus dressing and quick coriander oil

Katrina Meynink
Katrina Meynink

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Kingfish crudo dressed with ginger, citrus, chilli and coriander oil.
Kingfish crudo dressed with ginger, citrus, chilli and coriander oil.Katrina Meynink

This makes more dressing than you will need to dress the kingfish, but it's delightful to have in the fridge to marinate proteins or drizzle over smashed cucumbers for throw-together snacks on hot summer days.

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Ingredients

  • 500g sashimi kingfish

Ginger-citrus dressing

  • ½ cup pineapple juice

  • ¼ cup orange juice

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp freshly grated ginger

Quick coriander oil

  • 20g coriander leaves

  • 150ml olive oil

To finish

  • 1 jalapeno, finely sliced

  • sea salt flakes and black pepper

  • edible flowers to scatter (optional)

Method

  1. 1. To make the coriander oil, blanch the coriander leaves in a saucepan of boiling water until vibrant green, about 30 seconds. Strain and add to a blender or food processor with the oil. Blitz to combine then strain through a fine mesh strainer. Set aside.

    2. To make the dressing, combine all the ingredients in a bowl and using a fork, whisk to combine.

    3. Add the pieces of kingfish to a platter. Drizzle over the ginger-ginger dressing, a tablespoon at a time until the fish is just dressed, not drowning. Add a few drops of coriander oil and scatter over the jalapeno slices and an edible flower or two if using. Season generously with salt and pepper and serve.

    Tip: Dress the fish just before serving. If it sits in the dressing, the acidity will denature the protein in the fish, turning it opaque and firming the texture.

    Recipes to cook the Good Food Guide trends at home

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/katrina-meyninks-kingfish-crudo-with-gingercitrus-dressing-and-quick-coriander-oil-20221226-h28vh8.html