Kingfish crudo recipe by Bourke Street Bakery | Gourmet Traveller

Ingredients

• 100 gm cooked spanner crab meat
• 1 long red chilli, seeds removed, finely chopped
• ¼ cup coarsely chopped coriander
• 1 golden shallot, finely chopped
• 1 tbsp mayonnaise
• Juice of ½ lime
• For deep-frying: vegetable oil
• 150 gm sashimi-grade kingfish, thinly sliced
• To serve: smoked salt, extra-virgin olive oil and land seaweed (see note)
• Empanada dough
• 110 gm plain flour
• ¼ tsp white vinegar
• ¼ lightly beaten egg
• 15 gm unsalted butter, cut into small dice