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Smoked kingfish salad with tamarind dressing

Name: Tamarind and kingfish salad recipe
Yield: 4
Ingredients: Banana leaves, for lining (see note); 4 x 200g kingfish fillets; 3 Lebanese cucumbers, thinly sliced lengthways (we used a mandoline); 200g cherry tomatoes, halved; 3 long green shallots, cut into matchsticks; 1 long red chilli, seeded, thinly sliced into rounds; 187.50 ml coriander leaves; 125.00 ml mint leaves; 35g peanuts; Lime cheeks, to serve; 125g brown sugar; 200g rice; 4 makrut lime leaves, torn; 1 piece cassia bark (from Asian grocers, substitute 1/2 cinnamon stick), roughly crushed using a mortar and pestle; 2 star anise, roughly crushed using a mortar and pestle; 70g tea; 1 pandan leaf (from Asian grocers), shredded; 140g tamarind; 90g palm sugar; 50.00 ml lime juice; 40.00 ml fish sauce; 1 tsp roasted chilli powder; 1 tsp roasted rice powder (from Asian grocers, or see recipe note, opposite)

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Smoked kingfish salad with tamarind dressing

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by Adam D'Sylva

Chef

Jan 10, 2024

“I love the way the Thai flavours marry with the smoky rich kingfish in this dish. They complement each other beautifully.” – Adam D'Sylva

Banana leaves, for lining (see note)
4 x 200g kingfish fillets
3 Lebanese cucumbers, thinly sliced lengthways (we used a mandoline)
200g cherry tomatoes, halved
3 long green shallots, cut into matchsticks
1 long red chilli, seeded, thinly sliced into rounds
3/4 cup coriander leaves
1/2 cup mint leaves
1/4 cup (35g) roasted peanuts, crushed, plus extra to serve
Lime cheeks, to serve

Smoking mix

1/2 cup (125g) firmly packed brown sugar
1 cup (200g) rice (any variety will do; we used jasmine)
4 makrut lime leaves, torn
1 piece cassia bark (from Asian grocers, substitute 1/2 cinnamon stick), roughly crushed using a mortar and pestle
2 star anise, roughly crushed using a mortar and pestle
1 cup (70g) jasmine tea leaves
1 pandan leaf (from Asian grocers), shredded

Dressing

1/2 cup (140g) tamarind puree
1/3 cup (90g) palm sugar, finely grated
2 1/2 tbs lime juice
2 tbs fish sauce
1 tsp roasted chilli powder
1 tsp roasted rice powder (from Asian grocers, or see recipe note, opposite)

Method

1.

For the smoking mix, combine all ingredients in a medium bowl. Set aside. Using doubled pieces of foil, create a shallow bowl that fits neatly inside the base of a large wok. Fill foil bowl with the smoking mixture in an even layer. Place a wire rack over the top, then cover with a tight fitting, domed lid. Heat over high heat, with extractor fan set to high, for 8-12 minutes until you can smell and see smoke.
2.

Line the wire rack with doubled banana leaves, then space out fish on top in a single layer. Cover with lid and smoke over high heat for 5 minutes, then turn off the heat and leave, covered, for 8 minutes to smoke further. The fish will look glossy and have a lovely golden brown smoky colour.
3.

To make the salad, toss the cucumber, tomato, long green shallot, chilli, herbs and peanuts in a large bowl and set aside.
4.

For the dressing, combine all the ingredients in a small bowl and whisk until combined and the sugar dissolves.
5.

To assemble, break fish into smaller pieces and add to the salad with half the dressing, then gently toss to combine. Transfer to a serving plate and sprinkle over extra peanuts. Serve with lime cheeks and remaining dressing alongside.

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Recipe Notes

You can buy fresh or frozen banana leaves from Asian grocers. If using frozen, thaw before using. You’ll need a 30cm length for lining. Alternatively, you can use a double layer of baking paper.

You’ll need a large wok with a tight-fitting domed lid and a wire rack that can fit easily inside when the lid is attached.

Make your own roasted rice powder by toasting a little rice in a frypan over medium-high heat, tossing occasionally, until golden and fragrant. Cool, then crush into a powder using a mortar and pestle.