Kingfish crudo recipe by Bourke Street Bakery
Australian Gourmet Traveller recipe for kingfish crudo by Bourke Street Bakery After Hours in Sydney.
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Cooking tools:
- Deep-fry thermometer
- Rolling pin
- Sifter
- Saucepan
- Mixing bowl
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Stove
- Tongs
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Plate
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
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