Kingfish crudo, colatura and chilli

If you’re looking for a fresh, elegant and festive-looking appetiser to impress guests, this is it. Slices of kingfish, radishes, fennel, and grapes are topped with a tangy dressing and drizzle of parsley oil.

Kingfish crudo, colatura and chilli Credit: Kitti Gould

• serves

  4

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 350 g sashimi grade kingfish, skin removed
• 1 tsp brown sugar
• 60 ml colatura (see note)
• 1½ tbsp lemon juice
• 70 ml extra virgin olive oil
• 1-2 tsp finely chopped long red chilli
• 4 red radishes, washed
• ¼ fennel bulb
• 50 g red grapes, washed
• 1 bunch flat-leaf parsley, leaves picked
• 50 ml vegetable oil
• 3 sprigs chervil, to garnish
• dried angel hair chilli strands, for garnish
• lime wedges, to serve

Instructions

1. Cut the kingfish into thin slices about 5 mm thick. Place on a plate and refrigerate until needed.
2. Place the brown sugar, colatura, lemon juice, extra virgin olive oil and the finely chopped red chilli in a bowl and stir until the sugar has dissolved. If you want a bit more spiciness you can add more chilli.
3. Using a mandolin, slice the radishes into very thin rounds. Place them in ice cold water for about 10 minutes to make them crunchy. Do the same with the fennel. Cut the grapes into quarters and remove the seeds.
4. Bring a saucepan of lightly salted water to the boil. Add the parsley leaves and cook for 1 minute, then drain and refresh in iced water. Strain the parsley out of the cold water, squeeze it to remove the excess liquid and place in a blender or small food processor. Add the vegetable oil and process until very smooth.
5. Place the sliced kingfish in the centre of a sharing plate, stir the colatura dressing and pour it all over the fish.
6. Strain the radishes and fennel and pat dry them on paper towel. Garnish the fish with sliced radishes, fennel, and grapes. Drizzle over the parsley oil, then scatter with the dried chilli strands. Serve immediately with the lime wedges on the side.

Note

• Colatura is an Italian fermented anchovy extract. If it's unavailable, you can substitute fish sauce.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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