Seared Kingfish Carpaccio

Firstly, I seared a piece of Kingfish in a hot/dry pan for 10sec on all sides. Then wrapped in glad wrap and put it in the freezer for two hours.

After two hours I pickled some radish and red onion in ACV while I prepared the dish. Next, I sliced the kingfish thinly and place on a chilled plate. I then squeezed half a lemon over the fish to start marinating. Next, I added to the plate some halved black olives and a few capers, some fresh red chilli, some pieces of orange, the pickled onion and radish, some spring onion and coriander. I finished it with S+P, some more lemon juice, and some olive oil.

You could easily leave out the capers and olives if you don’t like them, and you could try mango instead of orange. I’ll definitely do this again!

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