600g piece of sashimi grade kingfish (skin off), diced
3 kaffir lime leaves, very finely shredded
1 lemongrass stem (white part only) very finely sliced
1 bunch coriander, leaves picked, roughly chopped (roots saved for dressing)
1 bunch Thai Basil, leaves picked, finely sliced
1 bunch round mint, roughly chopped
Fried shallots and prawn crackers
3 birds eye chillies
3 coriander roots, scraped and washed
1 clove garlic
75g caster sugar
100ml lime juice
160ml fish sauce
15ml chilli oil
Recipe by Dan Hong
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Julie Ballard
1. Dressing: In a mortar and pestle grind chilli, coriander roots, garlic and salt until a smooth paste is formed. Add sugar and grind until dissolved. Add lime juice, fish sauce and chilli oil. Combine well.
2. Combine kingfish in a bowl with remaining ingredients. Spoon dressing over kingfish.
3. Divide into bowls, top with fried shallots and serve prawn crackers on the side.
Rosé, Semillon or Vermentino