- serves 4 people
- preparation 20 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 200 g boneless, skinless pork belly, thinly sliced
- salt and freshly ground white pepper, to taste
- drizzle of vegetable oil
- 400 g rockling and kingfish (or any white flesh fish), cubed
- 125 ml (½ cup) cane vinegar
- 1 large cucumber, seeded and cubed
- 1 red onion, thinly sliced
- 1 tbsp minced ginger
- juice of 1 lemon
- 4 bird's eye chillies, chopped
Instructions
1. Preheat a charcoal grill or barbecue to medium-high.
2. Place the pork in a bowl, season with a good pinch of salt and white pepper, add a drizzle of oil and toss to coat.
3. Place all the other ingredients in a large bowl. Season with salt and mix well. Stand for 10 minutes. The fish will become opaque when it is cooked through.
4. Meanwhile, grill the strips of pork belly for 3-5 minutes on each side, or until slightly caramelised and cooked through. Chop the pork belly into strips.
5. Drain the liquid from the fish, place on a serving plate and top with the pork belly pieces.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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