Black kingfish crudo with black pepper and zucchini

AT A GLANCE

  • Serves 6 people

The beauty of this dish is it's simple and fresh, with both the zucchini and fish served raw. We've used a mix of different coloured zucchini but you can use whatever you have at hand. Another great fish for crudo is mulloway.

  • 3 (about 300gm) yellow, white and green zucchini (or whatever is available), thinly sliced on a mandolin into rounds and ribbons
  • Finely grated rind and juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 800 gm sashimi-grade cobia (black kingfish), thinly sliced (or other kingfish)
  • To serve: thinly sliced long red chilli and grilled bread (optional)
01   Combine zucchini, lemon rind and juice, and olive oil in a bowl, toss to combine and set aside for zucchini to soften slightly (5 minutes).
02   Arrange kingfish on a serving platter or plate, top with zucchini, scatter with chilli, season to taste and serve with grilled bread.

Topics:

LEMONS, SEAFOOD, ZUCCHINI, KINGFISH, FAST, ENTREE, SUMMER, FISH, MODERN AUSTRALIAN, DRINK SUGGESTION, CHILLIES

Recipe:

ALICE STOREY

Photography:

CHRIS CHEN

Styling:

CLAIRE DELMAR AND ALICE STOREY

Drinking Suggestion:

MARLBOROUGH SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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