Citrus-cured kingfish with tea oil

Cooking Fish Citrus-cured kingfish with tea oil

For the perfect entree to your festive feast, or for a gourmet Christmas lunch, whip up this zesty kingfish with tea oil.

Lables: Egg free Lactose free Peanut free Shellfish free Tree nut free
  1. Melt butter in a small frying pan over medium heat, add bread and stir until golden. Remove with a slotted spoon and drain on paper towels.
  2. Thinly slice cucumbers and apples, then cut into julienne. Place in a bowl with chilli, endive and coriander. Add 1 tablespoon lime juice and tea oil, season and toss gently.
  3. Ten minutes before serving, using a long, thin-bladed knife, cut fish across the grain at a 45° angle and place in a bowl. Add remaining lime juice, mandarin juice, zests and sesame oil, season with a pinch of sea salt and toss gently.
  4. To serve, lay fish slices on each plate, pile salad in the middle and scatter with croutons. Drizzle with extra tea oil and serve with lime wedges.

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60g unsalted butter
2 slices Italian bread, crusts removed, cut into 5mm cubes
2 Lebanese cucumbers, peeled
2 Granny Smith apples, peeled
1/2 long green chilli, seeded, finely shredded
2 heads baby endive, trimmed, paler inner leaves torn
2 tbsp small coriander leaves, torn
Finely grated zest of 2 limes and juice of 4 limes
2 tbsp Phase 5 extra virgin camellia tea oil , plus extra, to serve
3 x 300g pieces kingfish fillet, skinned, pin-boned
Finely grated zest and juice of 1 mandarin
1/4 tsp sesame oil
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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