Kingfish Crudo with Pineapple and Betel Leaves Recipe

Name: Kingfish Crudo with Pineapple and Betel Leaves Recipe
Ingredients: 250 gm skinless fillet of kingfish or Australian salmon, pin-boned and bloodline removed, cut into 1cm dice; 1 green jalapeño or long green chilli, finely diced; 1 tbsp thinly sliced coriander stalks; 1 finger lime, halved crossways; Juice of ½ lime (or to taste), plus lime wedges to serve; 50 gm (¼ cup) pineapple, cut into 1cm dice; 12 betel leaves (see note), or 24 large perilla leaves, to serve; Fried-shallot oil; 250 ml (1 cup) canola or other neutral-flavoured oil; 4 red or golden shallots, thinly sliced

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Find the freshest fish you can find for this recipe by Liberté in Albany, Western Australia. With pineapple, betel leaves and shallot oil, it's a modern Asian t

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Ingredients

250 gm skinless fillet of kingfish or Australian salmon, pin-boned and bloodline removed, cut into 1cm dice
1 green jalapeño or long green chilli, finely diced
1 tbsp thinly sliced coriander stalks
1 finger lime, halved crossways
Juice of ½ lime (or to taste), plus lime wedges to serve
50 gm (¼ cup) pineapple, cut into 1cm dice
12 betel leaves (see note), or 24 large perilla leaves, to serve
Fried-shallot oil
250 ml (1 cup) canola or other neutral-flavoured oil
4 red or golden shallots, thinly sliced