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.
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
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
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