November 12, 2020

Recipe: Thai kingfish ceviche

Take a leaf out of chef and restaurateur Belinda Hannaford's book: simple and fresh is best, and it helps to have things done ahead of time.

Thai kingfish ceviche

kingfish fillets
½ lemon
2 tbsp balsamic white wine vinegar
small shallots, finely chopped together with 3 kaffir lime leaves (veins removed)
small clove of garlic
1 tsp of sesame oil
1 tbsp of light soy
1 tbsp of fish sauce
1 heaped tbsp of dark brown sugar
juice of a lime
¼ cup of favourite oil

Skin and debone fillets, slice thinly and lay out on a platter. Squeeze over lemon, set aside in the refrigerator. This can be done 24 hours ahead of time.

Shake remaining ingredients together in a jar and, just before serving, dribble over the dressing. Sprinkle with fresh chopped mint and coriander, and a finely chopped jalapeno or chilli if preferred. Serve on baby cos lettuce leaves.


This recipe first appeared in the October 2020 issue of SALIFE magazine.

Subscribe Today! Subscribe to South Australia's biggest-selling magazine, showcasing the best of Adelaide and South Australia. From only $9 per issue
including free delivery to your door.

Tags: , ,

Share —