Namas (coconut cured kingfish with yam crisps)

This fresh and vibrant dish is perfect for summer entertaining. The acidity from the citrus will 'cook' the fish just slightly, as well as add a perky flavour edge.

Namas (coconut cured kingfish with yam crisps) Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• vegetable oil, for frying
• 400 g taro, thinly sliced
• 200 g sashimi-grade skinless kingfish
• 125 ml (½ cup) lime juice
• 60 ml (¼ cup) lemon juice
• 1 long red chilli, finely diced
• ¼ bunch coriander, chopped
• 1 tbsp island marinade
• ½ tsp sea salt
• 185 ml (¾ cup) coconut cream
• pinch lemon aspen salt
• karkalla (pig face), to serve

Serves 4 as a starter.

Marinating time: 5 minutes

Instructions

1. Pour the oil for deep-frying into a heavy-based saucepan and heat to 180˚C. Deep-fry the sliced taro until golden, then drain on paper towel, season with salt and set aside.
2. Thinly slice the kingfish fillet against the grain and place in a bowl. Add the lemon and lime juice, chilli and coriander and toss to combine. Stand for 5 minutes, then add the remaining ingredients and toss to combine well.
3. Drain the kingfish, place on a large serving plate and arrange the taro chips around the outside. Scatter with karkalla and serve immediately.

 

Photography by Adam Liaw.

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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.