SUMMER KINGFISH SALAD
PREPARATION: 15min ~ READY IN: 15min
1 corn cob
1 Australian Avocado, cut into wedges
Drizzle of Hillfarm Lemon Infused Canola Oil
1⁄2 cup cherry tomatoes, halved
1 Kingfish fillet
1 stick celery, ribboned
3 breakfast radishes, sliced into rounds
1 bottle kewpie mayo
Salt and pepper, to season
Micro shiso, to garnish
1 tbsp baby capers
- Char the corn using a blowtorch or gas hob, until black and smokey. Cut the corn in half and remove the kernels from the cob.
- Place the charred corn and avocado wedges into a bowl and squeeze some lime juice over the avocado so it doesn't oxidise and go brown. Drizzle with lemon infused oil.
- Cut the loin out of the Kingfish. Using a sashimi knife and thinly slice the kingfish.
- To plate lay the sashimi around the plate and dress with kewpie mayo. Set out the avocado and charred corn, radish, cherry tomatoes, celery ribbons and capers.