Kingfish Crudo, Green Chilli Zhoug and Coconut - Chef Recipe by Jono Sweet

Ingredients

500 g kingfish, skin off
2 cloves garlic, roughly chopped
2 jalapeños, seeds removed
1 tsp sea salt
1 tsp cardamom
3/4 tsp ground cumin
3/4 cup extra virgin olive oil
2 bunches coriander leaves and steam
Zest and juice of one lime
75mL coconut cream
1 pinch chilli threads

Method

Slice the kingfish into 5 mm slices, if you prefer thicker or thinner, slice it to your desire and set aside in the fridge.

Green chilli zhoug:

Place the garlic in a food processor and process until the garlic is broken into tiny pieces.

Add the coriander, jalapeño (keep the seeds in case you want to make the sauce spicier after tasting), salt, cardamom, cumin, lime zest and juice. Process until the mixture is all mixed together and very finely chopped.

While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.

Adjust to taste - for a spicier sauce, add the jalapeño seeds and blend again. Too bitter? You can add more salt or give the flavours some time to mellow. This sauce’s flavour transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.

Plating:

Place the kingfish down on a large platter lightly seasoned with fine sea salt, drizzle green chilli zhoug over kingfish.

Garnish with coconut cream and chilli threads. Enjoy!

Recipe provided by Rumi on Louth