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

www.gourmettraveller.com.au

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

View full recipe on www.gourmettraveller.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.

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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