Seared kingfish salad with roast shallot dressing

AT A GLANCE

  • Serves 4 people

  • 2 tbsp vegetable oil
  • 200 gm skinless Hiramasa kingfish fillet
  • 2 cups each (loosely packed) coriander and round mint leaves
  • 1 green onion, thinly sliced lengthways
  • 1 long red chilli, seeds removed, cut into julienne
  • 60 gm peeled seedless watermelon, cut into thin triangles
  • 1 tbsp fried garlic (see note)
  •  
  • Roast shallot and chilli dressing
  • 4 red shallots, unpeeled
  • 100 ml vegetable oil
  • 3 long dried red chillies, seeds removed
  • 50 gm caster sugar
  • 100 ml lime juice
01   For roast shallot and chilli dressing, preheat oven to 180C. Place shallots in a roasting pan and roast until very tender (15-20 minutes). Cool and peel. Meanwhile, heat oil in a frying pan over medium-high heat, add chilli and cook, turning occasionally, until crisp (1-2 minutes). Drain on absorbent paper and cool. Combine chilli, sugar and ½ tsp sea salt in a mortar and pound with a pestle to a fine powder. Add half the shallots (reserve remaining for salad), pound to a fine paste, add lime juice and mix well. Check seasoning (it should be a balance of sweet, hot and sour) and set aside.
02   Heat oil in a frying pan over high heat and sear fish until cooked to your liking (2-3 minutes each side for medium). Transfer to a plate, break into bite-sized pieces and set aside. Halve remaining roast shallots and place in a bowl with herbs, green onion and chilli. Drizzle with 70ml dressing and toss to combine. Arrange salad, fish and watermelon on a serving plate, drizzle with remaining dressing and scatter with fried garlic.
Note Fried garlic is available at Asian grocers.

Recipe:

MARTIN BOETZ

Photography:

CHRIS CHEN

Styling:

MIA ASKER

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