Name: Kingfish tartare with spicy almond aioli and radishes
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

To make the most of raw kingfish, pair it with an acidic element (citrus or vinegar) and serve with a luscious aioli.

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Ingredients

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

Method

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. Spread spicy 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.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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