Entrees

Cured kingfish with pickled ginger and crispy hopper

Name: Cured kingfish with pickled ginger and crispy hopper
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6
Ingredients: 1 bunch coriander, leaves picked, roots reserved; 1 cup (250ml) coconut cream; 400g piece ginger, peeled, thinly sliced; Finely grated zest and juice of 3 limes, plus extra wedges to serve; 1/3 cup (80ml) coconut vinegar (from health food stores); 1 tsp coconut sugar; 1 small red chilli, seeds removed, chopped; 1/2 tsp cumin seeds, toasted; 1/2 tsp garam masala; 500g sashimi-grade kingfish, cut into 1cm-thick slices; 6 Sri Lankan egg hoppers (thin, crispy Sri Lankan crepes used as edible bowls – from Sri Lankan and Indian food stores.)

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20m

2h 20m

Cured kingfish with pickled ginger and crispy hopper

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This zesty kingfish recipe from Dr. Sam Prince riffs off a Sri Lankan classic egg hopper classic, and is all about the fresh ingredients.

1 bunch coriander, leaves picked, roots reserved
1 cup (250ml) coconut cream
400g piece ginger, peeled, thinly sliced
Finely grated zest and juice of 3 limes, plus extra wedges to serve
1/3 cup (80ml) coconut vinegar (from health food stores)
1 tsp coconut sugar
1 small red chilli, seeds removed, chopped
1/2 tsp cumin seeds, toasted
1/2 tsp garam masala
500g sashimi-grade kingfish, cut into 1cm-thick slices
6 Sri Lankan egg hoppers (thin, crispy Sri Lankan crepes used as edible bowls – from Sri Lankan and Indian food stores.)

Method

1.

Place coriander roots, coconut cream and 1/4 cup ginger in a pan over medium heat. Bring to a simmer, then remove from heat and set aside for 5 minutes to cool. Chill for 30 minutes. Strain, discarding solids.
2.

Place remaining ginger and 2 tsp salt in a colander set over a bowl for 30 minutes. Rinse and dry pickled ginger. Set aside.
3.

Combine lime juice, vinegar, sugar, chilli, spices and a pinch of salt in a bowl. Add fish and pickled ginger, stir to combine, then chill for 1 hour or until fish is opaque.
4.

Meanwhile, preheat oven to 160°C. Grease and line a baking tray with baking paper. Bake hoppers on tray for 5 minutes or until warm and crisp.
5.

Divide hoppers among bowls, top with kingfish, then drizzle with a little marinating liquid and coconut cream. Scatter with lime zest and coriander. Serve with lime wedges.