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.

Recipe Belinda Hannaford | Photograph Aubrey Jonsson

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.