Kingfish Cru with Strawberry Salsa

Cook time 15 minutes
Servings 4 as a shared entrée


400g piece of kingfish, skin and bloodline removed, sliced as thinly as possible
6 strawberries, finely diced
10cm stick of celery, finely diced
1 French shallot, finely diced
1 tsp rice wine vinegar
2 ½ tbsp extra virgin olive oil
2 tbsp chives, very finely chopped
1 tsp whole coriander seeds, toasted
Salt and pepper

Kingfish Cru with Strawberry Salsa


Bring the strawberries out of the fridge 3-4 hours before serving.

Using a mortar and pestle, crush the coriander seeds.

Combine the finely diced strawberries, celery and shallots in a bowl along with the vinegar, oil and salt and pepper.

On medium-large flat plate in one single layer, arrange the thin slices of kingfish. Spoon over the strawberry salsa and sprinkle on the chives and coriander seeds.