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Green Curry Kingfish Crudo

Green Curry Kingfish Crudo: A Fresh Twist on Seafood Delights

Experience the vibrant flavors of Green Curry Kingfish Crudo, a refreshing and sophisticated seafood dish that highlights Southeast Asian cuisine.
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Prep Time 30 minutes
Pickling Time 30 minutes
Total Time 1 hour
Servings: 2 servings
Course: APPETIZERS
Cuisine: Southeast Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 cup Kara full-fat coconut cream Substitute with any full-fat coconut milk for a lighter option.
  • 2 tbsp Lime Fresh lime juice is essential; bottled juice is not recommended.
  • 1/4 cup Fresh coriander Cilantro can be used as a substitute.
  • 1 clove Garlic Can be substituted with garlic powder.
  • 1 tbsp Fish sauce Soy sauce can be used for a vegetarian alternative.
  • 1 tbsp Caster sugar Use granulated sugar if unavailable.
  • 1 tbsp Ginger Fresh is preferable; use less if using ground ginger.
  • 1 tbsp Rice wine vinegar Apple cider vinegar can be a substitute.
  • 1 tbsp Curry powder Blending cumin and coriander can be an alternative.
For the Pickled Chillies
  • 2 pcs Fresh jalapeños or green chillies Other chillies can be used based on spice tolerance.
For the Crudo
  • 2 tbsp Olive oil Other neutral oils can also work.
  • 8 oz Fresh kingfish fillets Alternative fishes like tuna or snapper can be used.

Equipment

  • Blender
  • knife
  • Bowl
  • small bowl
  • cheesecloth

Method
 

Preparation Steps
  1. Prepare Dressing: In a bowl, combine the Kara full-fat coconut cream, lime juice, fresh coriander, minced garlic, fish sauce, caster sugar, grated ginger, rice wine vinegar, and curry powder. Blend until smooth and taste, adjusting with fish sauce as needed for flavor.
  2. Pickle Chillies: Slice the fresh jalapeños into thin rings. Mix them with rice wine vinegar, caster sugar, and a pinch of salt in a small bowl. Let them sit for at least 30 minutes to develop tanginess and heat.
  3. Make Kaffir Lime Oil: Blanch the kaffir lime leaves and fresh coriander briefly in boiling water. Drain and transfer to a blender, adding olive oil. Blend until smooth, then strain through cheesecloth to extract the fragrant oil.
  4. Prepare Crudo: With a sharp knife, slice the fresh kingfish against the grain into thin pieces, aiming for a delicate thickness.
  5. Plate: Arrange a generous amount of the creamy dressing on a plate, artfully layer the kingfish slices on top, and drizzle with the kaffir lime oil. Garnish with pickled chillies and fresh coriander leaves for color.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Serve with a light salad on the side for a refreshing contrast. Always use sashimi-grade kingfish for freshness. Keep ingredients chilled for better presentation. Adjust spice level according to personal preference.

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