Kingfish Ceviche, Chilli, Coriander, Spring Onion, Mint Sorbet - Chef Recipe by Nicola Palmer
We use fresh Port Lincoln farmed kingfish which we believe to be most sustainable. We use the Goo...
Extra virgin olive oil, for cooking and rubbing
4 large, about 675 g, sea bass or bream fillets
4 scallions, sliced
2 handfuls of cherry tomatoes, halved
4 garlic cloves, 3 sliced, 1 halved
4 Tbs white wine
1/2 to 1 dried ancho chilli, torn into coarse pieces
6 pitted green olives
1 Tbs capers in brine, drained
1 ciabatta, sliced on the diagonal
Salt
A few basil leaves, for garnishing
Heat a large skillet with a lid over medium heat and add a good splash of oil. Season the fish skin, then add the fish to the hot oil, skin-side down and cook for 2 minutes, or until the skin is nice and crispy. Remove from the pan and set the fish aside, skin-side up.
Add the scallions, cherry tomatoes, and 3 of the sliced garlic cloves and cook for 3 minutes, before adding the wine. Simmer, uncovered, for 2 to 3 minutes, then add 120mL water, the chilli (1/2 to 1, depending on how spicy you like it), olives and capers, and simmer for another 2 to 3 minutes.
Arrange the fish fillets on top, skin-side up, pop the lid on and let steam for 1 to 2 minutes until the fish is cooked but not falling apart.
Meanwhile, heat the broiler to high. Broil the ciabatta until golden with a little char, then rub with olive oil and the remaining garlic clove while still hot. Serve the fish, garnished with a few basil leaves and the ciabatta on the side.
Make ahead:
This dish is best made to order. You can prepare the base of the dish 1 to 2 days ahead up to the point of adding the fish. Cook the fish before serving.
Photo Credits: This is an edited extract from Last Minute Dinner Party by Frankie Unsworth published by Hardie Grant Books. Photography: Lisa Linder