Food & Wine
Kingfish and pineapple carpaccio
There’s nothing better than a bit of seafood on a balmy spring night, and this flavoursome kingfish and pineapple carpaccio will certainly satisfy.
Serves: 2
Ingredients:
- ½ pineapple
- 150g piece sashimi-grade kingfish
- Small handful pea sprouts
- 2 tablespoons ponzu
- 2 teaspoons lime juice
- 1 teaspoon light tasting oil such as light olive or almond
- Pinch chilli flakes
- Zest from ¼ lime
Method:
- Peel and core pineapple, cut into quarters and slice into very thin (paper-thin) slices. Finely slice the kingfish.
- Arrange slices of pineapple on a plate, sprinkle with pea sprouts and top with kingfish slices. In a small bowl or jar mix ponzu, lime juice, sesame oil and chilli flakes. Drizzle over the fish. Garnish with lime zest and serve immediately.
Recipe courtesy of Australian Pineapples. For more delicious recipes, visit their website.
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