Fish Easy Asian

Kingfish carpaccio with green chilli paste

Name: Kingfish carpaccio with green chilli paste
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 600g sashimi-grade kingfish*; 4 long green chillies, seeds removed, finely chopped; 1/2 cup coriander leaves; Juice of 4 limes; 1/3 cup (80ml) olive oil; 1/3 cup (80ml) Japanese soy sauce; Micro herbs* or baby salad leaves, to serve

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15m

Matt Preston's kingfish carpaccio with green chilli paste

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by Matt Preston

delicious. senior editor

Oct 09, 2015

Add some heat and freshness to your table with a kingfish carpaccio that's dressed to impress.

600g sashimi-grade kingfish*
4 long green chillies, seeds removed, finely chopped
1/2 cup coriander leaves
Juice of 4 limes
1/3 cup (80ml) olive oil
1/3 cup (80ml) Japanese soy sauce
Micro herbs* or baby salad leaves, to serve

Method

1.

Slice the fish into 5mm-thick slices and chill in the fridge until ready to serve.
2.

Place the chilli and the coriander in the bowl of a small food processor and pulse until a paste forms. Add the lime juice and enough oil to moisten (you want to end up with a loose, smooth paste).
3.

Arrange fish on a platter and drizzle with a little soy sauce. Dot fish with chilli paste, then garnish with micro herbs.