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KINGFISH DRESSING
1/3 cup nuoc cham (recipe below)
1⁄4 cup coconut cream
3 tsp chilli paste (recipe below)
Juice of 1 lime
KINGFISH PLATE
3 large heirloom tomatoes 480g fresh sliced kingfish
1 cup mixed cherry tomatoes, halved
A handful of mint leaves
A handful of coriander leaves
1 red chilli, thinly sliced
1/4 cup freshly grated coconut/ freeze-dried coconut
Flaky sea salt
METHOD:
1. To make the kingfish dressing, place the ingredients in a
small bowl and whisk until well combined.
2. Slice the tomatoes into discs. Assemble the plate in this order: tomatoes, slices of kingfish and cherry tomatoes. Drizzle the dressing over and garnish with the mint and coriander leaves, sliced chilli and coconut.
3. Sprinkle with sea salt.
NUOC CHAM
MAKES JUST UNDER 1⁄2 CUP INGREDIENTS
2 tbs sugar
2 tbs white vinegar
2 tbs fish sauce
2 tbs water
Squeeze of lime juice
METHOD
Whisk all of the ingredients together until the sugar is dissolved.
CHILLI PASTE
MAKES 3⁄4 CUP INGREDIENTS
20 dried red chilli
6 cloves garlic
60ml wine vinegar
METHOD
Place all the ingredients in a food processor and blitz to a smooth paste.
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