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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. Recipe by: Justine Schofield, Everyday Gourmet
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.
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 ½ tbs extra virgin olive oil
2 tbs very finely chopped chives
1 tsp whole coriander seeds, toasted
Salt and pepper
