With Summer nearly here, it’s simple easy dishes like this Kingfish Crudo that make hot balmy nights so enjoyable. Minimal prep and maximum satisfaction from fresh local produce.
500 g sashimi grade kingfish, thinly sliced
½ avocado, halved and sliced
1 tbsp baby capers , drained
1 tsp soy sauce
12 tbsp light olive oil
fennel fronds to garnish
1
Lay the sashimi over a serving plate and arrange the avocado slices over the top. Grate the zest of a lime over the sashimi and scatter the capers around. Juice the lime and mix with 1 tsp soy sauce and olive oil to make a light dressing. Pour the dressing over the top and garnish with fennel fronds.
Ingredients
500 g sashimi grade kingfish, thinly sliced
½ avocado, halved and sliced
1 tbsp baby capers , drained
1 tsp soy sauce
12 tbsp light olive oil
fennel fronds to garnish
