Kingfish crostini with chilli-garlic oil

AT A GLANCE

  • Serves 4 people

  • 12 thin slices ciabatta or schiacchiata
  • For drizzling: extra-virgin olive oil
  • 1 garlic clove, halved
  • 300 gm sashimi-quality kingfish, cut into 5mm dice
  • 2 inner celery stalks, stalks thinly sliced, leaves coarsely torn
  • ½ tbsp coarsely torn mint
  • Juice of ½ lemon, or to taste
  •  
  • Chilli-garlic oil
  • 100 ml extra-virgin olive oil
  • 1 long red chilli, thinly sliced
  • 2 garlic cloves, thinly sliced on a mandolin
  • Finely grated rind of 1 lemon
01   Preheat oven to 180C. Lay bread slices on an oven tray, drizzle with a little olive oil, season to taste and bake, turning occasionally, until golden and crisp (4-5 minutes). Rub with cut-sides of garlic and set aside.
02   For chilli-garlic oil, heat oil in a small saucepan over medium heat, add chilli, cook until slightly darkened (1-2 minutes), add garlic, stir to combine and cook until light golden (1 minute). Remove from heat, add lemon rind, season to taste and set aside to cool.
03   Combine kingfish, celery stalks, celery leaves and mint in a bowl with 1 tbsp chilli-garlic oil, add lemon juice, season to taste and stir to combine. Pile on top of crostini, drizzle with extra chilli-garlic oil and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK, EMMA KNOWLES , ALICE STOREY

Drinking Suggestion:

CRISP YOUNG DRY RIESLING. , suggested by MAX ALLEN

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