Ingredients
500g sashimi grade kingfish skinless and blood line removed
40g fresh quandong halves
80ml Verjuice
2 finger limes
5ml Vino Cotto
20ml small lemon verbena leaves
500g sashimi grade kingfish skinless and blood line removed
40g fresh quandong halves
80ml Verjuice
2 finger limes
5ml Vino Cotto
20ml small lemon verbena leaves
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Methods
1
Thinly slice the Kingfish across the grain and divide into four to five equal portions, then lay each portion in a line (overlapping each piece) onto a piece of cling film. You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
To make the quandong mixture, place the quandongs and verjuice into a mixing bowl, then place into a microwave for 40 seconds, this will warm the verjuice and start to soften the quandongs. Remove from the microwave and allow to sit for 10 minutes.
3
Spoon out the quandongs from the Verjuice and finely chop, then return the quandongs back into the Verjuice. Set aside.
4
Cut the finger limes down the middle lengthways, then using a small spoon scoop out the pulp, then add this to the quandong mixture along with the olive oil & vino cotto. Mix together well.
5
Lay a serve of the kingfish onto a serving plate, spoon over some of the quandong mixture (dividing into 4 to 5 equal portions).
6
Sprinkle each dish with the small lemon verbena leaves and dress the kingfish with a drizzle of extra virgin olive oil just prior to serving.
1
Thinly slice the Kingfish across the grain and divide into four to five equal portions, then lay each portion in a line (overlapping each piece) onto a piece of cling film. You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.
2
To make the quandong mixture, place the quandongs and verjuice into a mixing bowl, then place into a microwave for 40 seconds, this will warm the verjuice and start to soften the quandongs. Remove from the microwave and allow to sit for 10 minutes.
3
Spoon out the quandongs from the Verjuice and finely chop, then return the quandongs back into the Verjuice. Set aside.
4
Cut the finger limes down the middle lengthways, then using a small spoon scoop out the pulp, then add this to the quandong mixture along with the olive oil & vino cotto. Mix together well.
5
Lay a serve of the kingfish onto a serving plate, spoon over some of the quandong mixture (dividing into 4 to 5 equal portions).
6
Sprinkle each dish with the small lemon verbena leaves and dress the kingfish with a drizzle of extra virgin olive oil just prior to serving.
