Kingfish & Grapefruit Tartare
A summer starter recipe that is a fresh, zingy and a little spicy! I love a chip and dip situation for any moment and occasion, so I created a tartare made of kingfish and grapefruit that you can enjoy with the chips and serve as a starter for your next gathering.Â
Serves- 4 as a starter
Ingredients- 9
Cooking Time- 30 minutes
Ingredients
- 1 bag (165g) of Red Rock Deli Sweet Chilli & Sour Cream Potato Chips
- 300g of sashimi grade kingfish
- 3 makrut lime leaves
- 4-5 stalks of chives, finely chopped
- Your choice of (2-3) citrus fruits. I used:
- Zest and flesh of 1 ruby grapefruit
- Zest of half a lemon
- Zest of half an orange
- 2-3 teaspoons of chilli oil
- 2-3 edible flowers, optional
Watch the process
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Method
- Finely chop the makrut lime leaves by removing the spine from the leaves, rolling them together into a cigar and finely slicing, before chopping through for a few minutes until you have a very fine powder consistency.
- Zest your citrus fruits and set aside.
- Peel the grapefruit, extract the flesh, peeling off the skin and set aside.
- Finely dice the kingfish and remove any skin or red parts if any with a sharp knife so you are only left with the white flesh. Dice into small chunks. Set aside.
- Have all of your prepped ingredients kept in the fridge and only assemble just before serving if preparing in advance.
- Combine the kingfish, grapefruit, chives, lime leaf powder and citrus zest in a bowl, tossing to coat the kingfish the grapefruit juice.
- Find a small bowl to use as a makeshift mould for the tartare. Fill the bowl with all of the tartare mixture. Place your serving plate face side down onto the bowl. Flip both upside down and pull the bowl away, leaving a beautiful dome of tartare.
- Drizzle with chilli oil and scatter over some optional edible flowers.
- Add some chips to the side of the tartare.
- Serve immediately. Enjoy by spooning a bit of the tartare onto the chip and eating in one bite.