Kingfish with fennel and lime salt

AT A GLANCE

  • Serves 2 people

  • ½ tsp each white peppercorns and fennel seeds, dry-roasted
  • 1 tsp finely grated lime rind
  • 200 gm piece of kingfish fillet, thinly sliced
  • To garnish: micro-herbs
  •  
  • Cucumber dressing
  • 1 tbsp finely chopped Spanish onion
  • 2 tsp lime juice
  • 25 ml extra-virgin olive oil
  • ½ small Lebanese cucumber, seeds removed, finely chopped
01   For dressing, combine onion and lime juice and stand for 5 minutes or until onion turns pink, add oil and cucumber, stir and set aside.
02   Combine spices in a mortar and, using a pestle, coarsely crush, then add lime rind and 2 tsp sea salt and stir to combine.
03   Using a 10cm-diameter round cutter as a mould, layer kingfish on plate. Remove mould, spoon over cucumber dressing. Serve scattered with fennel and lime salt and micro-herbs.

Recipe:

EMMA KNOWLES

Photography:

KIRSTEN STRECKER

Styling:

EMMA KNOWLES AND VANESSA AUSTIN

FEATURED IN

Nov 2007

Nov 2007

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