Marinated cobia, finger lime, agrodolce peppers and herbs

Name: Marinated cobia, finger lime, agrodolce peppers and herbs
Yield: 4
Ingredients: 400g sashimi-grade skinless cobia fillet (Monty used Pacific Reef Cobia – substitute sashimi-grade kingfish), pin-boned, cut into 1cm pieces; 3 finger limes (Monty used Tiliaris Organic Finger Limes), halved, caviar reserved; 2 tbs extra virgin olive oil; 1/2 loosely packed cup holy basil leaves (Monty used Boon Luck Farm holy basil – substitute Thai basil); 1/2 loosely packed cup picked chervil fronds; 1/4 bunch chives, chopped; 1/4 cup flat-leaf parsley leaves (Monty used Boon Luck Farm flat-leaf parsley); Juice of 1/2 lime; 3 red banana chillies, halved, seeds removed; 2 red habanero chillies (Monty used Boon Luck habanero peppers), halved, seeds removed; 2 thyme sprigs; 2 garlic cloves, thinly sliced; 1/4 cup (60ml) white wine vinegar; 1/3 cup (80ml) extra virgin olive oil

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by Monty Koludrovic

Aug 11, 2018

"Often diminished to a garnish, I love to use fresh herbs as the base for raw fish dishes alongside a punchy accompaniment like agrodolce peppers. Boon Luck Farm's thai basil is a favourite" - Monty Koludrovic.

400g sashimi-grade skinless cobia fillet (Monty used Pacific Reef Cobia – substitute sashimi-grade kingfish), pin-boned, cut into 1cm pieces
3 finger limes (Monty used Tiliaris Organic Finger Limes), halved, caviar reserved
2 tbs extra virgin olive oil
1/2 loosely packed cup holy basil leaves (Monty used Boon Luck Farm holy basil – substitute Thai basil)
1/2 loosely packed cup picked chervil fronds
1/4 bunch chives, chopped
1/4 cup flat-leaf parsley leaves (Monty used Boon Luck Farm flat-leaf parsley)
Juice of 1/2 lime

Roasted chillies

3 red banana chillies, halved, seeds removed
2 red habanero chillies (Monty used Boon Luck habanero peppers), halved, seeds removed
2 thyme sprigs
2 garlic cloves, thinly sliced
1/4 cup (60ml) white wine vinegar
1/3 cup (80ml) extra virgin olive oil

Method

1.

To prepare the cobia, toss fish, finger lime caviar, half the oil and 1/2 tsp salt flakes in a bowl and chill until needed.
2.

Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
3.

For the roasted chillies, spread banana chillies and habaneros, cut-side up, on prepared tray and scatter with thyme and garlic. Drizzle over half vinegar and half oil. Cover with foil and roast for 1 hour or until tender. Set aside until cool enough to handle, then, wearing disposable gloves, use a filleting knife to carefully remove skin from chillies, reserving roasting juices in a bowl (it’s okay if flesh breaks). Finely chop chilli flesh mixture, then add to roasting juices and stir through 1/2 tsp salt flakes and remaining 1 1/2 tbs vinegar and 2 tbs oil. Set aside to cool slightly.
4.

To make the herb salad, toss basil, chervil, chives and parsley in a bowl with lime juice and remaining 1 tbs oil.
5.

Divide cobia mixture among serving plates, drizzle with roasted chillies, then scatter with herb salad to serve.