A big, bright, spanking fresh fish dish that brings all your senses to life. Raw kingfish is tossed in lime juice, chilli, and coriander and gently ‘cooked’ by the acid in the marinade. It’s fast, a treat for the eyes, and a party for the taste buds. It’s the perfect dish to add a touch of summer to the cooler months of the year.
1 long red chilli
Juice of 2 limes
Freshly ground black pepper
2 x 180g kingfish fillets, skinned, boned, and as fresh as possible*
1 cups ice cubes
½ red onion, thinly sliced
1 tbsp fresh coriander, finely chopped
1 cucumber, peeled into ribbons
Fresh coriander leaves, for serving
Sweet potato chips, homemade or store-bought
Extra limes, sliced into wedges, for serving
Extra chilli, sliced, for serving
*If kingfish is not available another firm white fish fillet can be substituted
Bring a small saucepan of water to a boil. Add chilli for 1 minute. Remove chilli from the pan and drain. When cool enough to handle peel off the skin and remove the seeds.
Place chilli in a mortar, add a squeeze of lime juice, salt and pepper and grind to a paste. Set aside.
Thinly slice the fish. Place fish in a bowl along with the remaining lime juice and a few ice cubes. Add red onion, some of the chilli paste, and season with salt and pepper. Mix together. Taste and adjust heat by adding more chilli paste. Stir in chopped coriander and cucumber.
To serve, transfer to a serving bowl, top with fresh coriander and serve alongside sweet potato chips. Alternatively, for a more dramatic plating, serve on a board.