To make the most of raw kingfish, pair it with an acidic element (citrus or vinegar) and serve with a luscious aioli.
• 400g kingfish fillet, boneless, skinless
• 4 cloves garlic
•2 Tbsp whole blanched almonds, toasted
• 1⁄2 tsp ground cumin
• 1⁄2 tsp smoked paprika
• Finely grated zest and juice of 2 limes
• 2 free-range egg yolks
• 1 tsp dijon mustard
• 1 cup vegetable oil
• Sea-salt flakes and freshly ground black pepper, to season
• 4 radishes, trimmed, finely sliced
•1 cup baby leaves
•Black sesame seeds, to serve
•Baby basil leaves, to serve
• Herb oil, to serve
• Lime cheeks, to serve
Using a sharp knife, split fillet down centre, then remove blood line (the red strip of flesh running down centre). Set aside.
Use a mortar and pestle to pound garlic, almonds, spices and zest until smooth. Stir in juice, yolks and mustard, then transfer to a large bowl. Whisk in vegetable oil in a steady stream. Season.
Finely slice kingfish fillet. Spreadspicy aioli on serving plates, then top with fish slices, radish slices, baby leaves, sesame seeds and basil leaves. Serve drizzled with herb oil and lime cheeks.