Citrus-cured kingfish with tea oil

title="Citrus-cured kingfish with tea oil"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Citrus-cured-kingfish-with-tea-oil.jpg" srcset="https://img.taste.com.au/C9cDP_CZ/w720-h480-cfill-q80/taste/2016/11/citrus-cured-kingfish-with-tea-oil-67230-1.jpeg 720w, https://img.taste.com.au/447P2jbS/w643-h428-cfill-q90/taste/2016/11/citrus-cured-kingfish-with-tea-oil-67230-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Citrus-cured kingfish with tea oil"
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• 
  6 Servings


• Capable cooks

For the perfect entree to your festive feast, or for a gourmet Christmas lunch, whip up this zesty kingfish with tea oil.

Featured in
Starters recipes, Cooking for a crowd

Ingredients

• 60g unsalted butter


• 2 slices Italian bread, crusts removed, cut into 5mm cubes


• 2 Lebanese cucumbers, peeled


• 2 Granny Smith apples, peeled


• 1/2 long green chilli, seeded, finely shredded


• 2 heads baby endive, trimmed, paler inner leaves torn


• 2 tablespoons small coriander leaves, torn


• Zest of 2 limes (and juice of 4 limes)


• 2 tablespoons Phase 5 extra virgin camellia tea oil (see note), plus extra, to serve


• 3 x 300g pieces kingfish fillet, skinned, pin-boned


• Zest and juice of 1 mandarin


• 1/4 teaspoon sesame oil


• Lime wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Melt butter in a small frying pan over medium heat, add bread and stir until golden. Remove with a slotted spoon and drain on paper towels.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Thinly slice cucumbers and apples, then cut into julienne. Place in a bowl with chilli, endive and coriander. Add 1 tablespoon lime juice and tea oil, season and toss gently.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Ten minutes before serving, using a long, thin-bladed knife, cut fish across the grain at a 45° angle and place in a bowl. Add remaining lime juice, mandarin juice, zests and sesame oil, season with a pinch of sea salt and toss gently.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  To serve, lay fish slices on each plate, pile salad in the middle and scatter with croutons. Drizzle with extra tea oil and serve with lime wedges.
  
  
  

  
  

  
  

Nutrition

• 1335 kj

  Energy




• 16g

  Fat Total




• 6g

  Saturated Fat




• 4g

  Fibre




• 30g

  Protein




• 103mg

  Cholesterol




• 226.86mg

  Sodium




• 8g

  Carbs (sugar)




• 12g

  Carbs (total)

All nutrition values are per serve

Notes

Camellia tea oil is an ancient type of Chinese oil, extracted from dried camellia seeds. It is high in monounsaturated fats, with a nutty, smoky flavour, which complements the fish. Available from supermarkets and health food stores.

• Author: Sophia Young


• Image credit: Petrina Tinslay


• Publication: Vogue Entertaining + Travel

Source: taste.com.au