Kingfish Cru with Strawberry Salsa
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Kingfish Cru with Strawberry Salsa

Raw kingfish perfectly paired with strawberries for that sweet acidity punch makes a fast, bright fresh fish dish that will bring all your sense to life. A sure treat for the eyes and party for the taste buds.

  • Method

  • Using a mortar and pestle, crush the coriander seeds.

    Combine the strawberries, celery and shallots in a bowl along with the vinegar, oil and salt and pepper.

    On medium-large flat plate in one single layer, arrange the fish. Spoon over the strawberry salsa and sprinkle on the chives and coriander seeds.

    Recipe by: Justine Schofield, Everyday Gourmet

  • Ingredients

    400g piece of kingfish, skin and bloodline removed, thinly sliced
    6 Driscoll's strawberries, finely chopped
    1 x 10 cm stick of celery, finely
    1 French shallot, finely chopped
    1 tbs rice wine vinegar
    2 1/2 tbs extra virgin olive oil
    2 tbs very finely chopped chives
    1 tsp whole coriander seeds, toasted
    Salt and pepper

    • Serves 4
    • Dinner
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