Name: Kingfish carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 400 gram piece sashimi kingfish; 1/4 cup lemon juice; 2 tablespoon olive oil; 1 red onion, sliced thinly; 1 cup loosely packed fresh flat-leaf parsley leaves; 2 tablespoon rinsed, drained baby capers

Kingfish carpaccio

Carpaccio is the perfect Italian starter dish of thinly sliced raw Kingfish. Much like ceviche, the fish is served raw, but 'cooked' in a food acid like lemon or lime juice.

Serves 8

Cook

30M

Ingredients

400 gram piece sashimi kingfish

1/4 cup lemon juice

2 tablespoon olive oil

1 red onion, sliced thinly

1 cup loosely packed fresh flat-leaf parsley leaves

2 tablespoon rinsed, drained baby capers

Method

1.Tightly wrap sashimi kingfish in plastic wrap; freeze 1 hour or until firm. Unwrap fish; slice as thinly as possible. Arrange slices on platter; drizzle fish with lemon juice. Cover; refrigerate 1 hour.

2.Combine olive oil, red onion, flat-leaf parsley leaves and baby capers in medium bowl. Drain juice from fish; serve with onion mixture.

Use whatever firm white sashimi-type fish you like. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. You should seek local advice from authorities before eating any raw seafood.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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