Suggested locations:

Kingfish and Pineapple Carpaccio

Name: Kingfish and Pineapple Carpaccio
Ingredients: 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

Serves: 2

Prep:10 mins

Ingredients

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

Method

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

More Recipes

Spicy Lamb Mince Jaffle with Labneh Spread - Chef Recipe by Darren Purchese

Oven-baked Omelette with Creamed Mushrooms - Recipe by Nico Stanitzok

You can use other types of mushrooms instead of the chanterelles. Button mushrooms, King oyster m...

Tempura Moreton Bay Bugs with Amazu Ponzu Sauce - Chef Recipe by Stuart McGill

You can’t go past these decadent crisp light bites of tempura deliciousness.