serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- vegetable oil, for frying
- 400 g taro, thinly sliced
- 200 g sashimi-grade skinless kingfish
- 125 ml (½ cup) lime juice
- 60 ml (¼ cup) lemon juice
- 1 long red chilli, finely diced
- ¼ bunch coriander, chopped
- 1 tbsp island marinade
- ½ tsp sea salt
- 185 ml (¾ cup) coconut cream
- pinch lemon aspen salt
- karkalla (pig face), to serve
Serves 4 as a starter.
Marinating time: 5 minutes
Instructions
- Pour the oil for deep-frying into a heavy-based saucepan and heat to 180˚C. Deep-fry the sliced taro until golden, then drain on paper towel, season with salt and set aside.
- Thinly slice the kingfish fillet against the grain and place in a bowl. Add the lemon and lime juice, chilli and coriander and toss to combine. Stand for 5 minutes, then add the remaining ingredients and toss to combine well.
- Drain the kingfish, place on a large serving plate and arrange the taro chips around the outside. Scatter with karkalla and serve immediately.
Photography by Adam Liaw.
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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.
