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Food

Dan Hongs Kingfish Ceviche

Preparation time
20 minutes
Cooking time
no cooking required
Serves
6 (as an entrée or shared plate)

with Vietnamese flavours

Dan Hong's Kingfish Ceviche is very delicate so choose a wine with similar attribute. A super-dry Rosé, young Semillon or lighter styles of Vermentino are ideal matches. This recipe is complemented by Dan Hong's Prawn Toast with Yuzu Mayonnaise.

Ingredients

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

 

Garnish

Fried shallots and prawn crackers 

 

Dressing

3 birds eye chillies

3 coriander roots, scraped and washed

1 clove garlic

Pinch salt

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

Method 

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.

 

Wine Match

Rosé, Semillon or Vermentino

Food
Preparation time
20 minutes
Cooking time
no cooking required
Serves
6 (as an entrée or shared plate)

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