Yellowtail Kingfish Carpaccio

Light, refreshing & effortlessly elegant, this Italian-style carpaccio dish celebrates the fresh, clean flavour of South Australian Yellowtail Kingfish.

Ingredients

• 200g piece South Australian Yellowtail Kingfish belly

• 2 tsp extra virgin olive oil

• 2 tsp honey

• 2 tsp lime juice

• ½ tsp white miso paste

• Lebanese cucumber, finely diced

• 1 tbsp fresh tomato, finely diced

• 1 tsp fresh chives, very finely chopped

• 1 tsp fresh parsley, very finely chopped

• 1 tsp fresh tarragon leaves, very finely chopped

• Salt flakes

• Black pepper

• Lime wedges, to serve

Method

1. Combine olive oil, honey, lime juice, and miso paste in a small bowl & mix to combine.

2. Thinly slice kingfish & arrange on a serving plate, placing the first piece in the centre, and fanning out to the edges in a circular pattern.

3. Scatter kingfish with cucumber, tomato & herbs.

4. Drizzle with the dressing and season with salt & pepper. Serve with lime wedges.