Kingfish, cucumber and watermelon salad

AT A GLANCE

  • Serves 4 people

  • 250 gm watermelon (about ¼ small), coarsely chopped
  • ½ tsp finely grated ginger
  • 2 tsp caster sugar
  • 10 ml Campari
  • 3 limes
  • 1 Lebanese cucumber, thinly sliced into rounds
  • 50 ml light soy sauce
  • 1 tbsp grapeseed oil
  • 1 kingfish fillet (about 500gm), skin and bones removed, thinly sliced diagonally
  • To serve: lamb’s lettuce and dried shaved coconut piece
01   Juice watermelon and ginger in a juicer, or process in a food processor then strain, to yield 250ml. Combine with sugar and Campari and freeze in a shallow baking tray, scraping with a fork every 30 minutes, until frozen (5-6 hours), then freeze until required. Makes about 300ml.
02   Meanwhile, finely grate lime rind and set aside. Remove pith (discard), then cut lime into segments over a bowl to catch juices and set aside.
03   Combine cucumber in a bowl with one-quarter of the lime juice and rind and refrigerate to marinate (1 hour), then drain (discard juice and rind).
04   Whisk soy sauce, grapeseed oil, remaining lime juice and rind in a bowl, season to taste.
05   Arrange kingfish, lamb’s lettuce and lime segments on a plate, drizzle with dressing, scatter with cucumber, coconut and granita, season to taste and serve immediately.
This recipe is from the November 2011 issue of Australian Gourmet Traveller.
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