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Kingfish and Pineapple Carpaccio

Kingfish and Pineapple Carpaccio


1/2 pineapple
150g piece sashimi-grade Kingfish
Small handful pea sprouts
2 Tbs ponzu
2 tsp lime juice
1 tsp light tasting oil such as light olive or almond
Pinch chilli flakes
Zest from 1/4 lime


Peel and core pineapple, cut into quarters and slice into very thin (paper-thin) slices. Finely slice the Kingfish.

Arrange slices of pineapple on a plate, sprinkle with pea sprouts and top with Kingfish slices. In a small bowl or jar mix ponzu, lime juice, sesame oil and chilli flakes. Drizzle over the fish. Garnish with lime zest and serve immediately.

Credits: Australian Pineapples Ambassador, Martyna Angell