Recipe by Melie’s Kitchen
Ingredients:
Green Curry Dressing:
¾ cup Kara full-fat coconut cream
Zest & juice 1 small lime (roughly 2 Tbsp juice)
30g fresh coriander
1 clove garlic, peeled
1 Tbsp + 1 tsp fish sauce
1 Tbsp caster sugar
1 tsp finely grated ginger
½ tsp rice wine vinegar
¼ tsp curry powder
Pickled Chillies:
2 fresh jalapeños or green chillies, thinly sliced into rounds
2 Tbsp caster sugar
3 Tbsp rice wine vinegar
Kaffir Lime Oil:
6 kaffir lime leaves
30g fresh coriander
⅓ cup olive oil
Crudo:
200g fresh kingfish fillets
Coriander, to garnish
Method:
Dressing:
Add all dressing ingredients to a small jug or bowl. Using a stick blender, blitz everything together for about 2 minutes, until smooth and green (alternatively, use a NutriBullet). Season to taste with fish sauce, if needed. Set aside to serve.
Pickled Chillies:
Thinly slice chili and add to a small bowl along with vinegar, sugar and ¼ tsp salt. Stir to dissolve sugar, then set aside to pickle for about 30 minutes.
Kaffir Lime Oil:
Add kaffir lime leaves and coriander to a heat-proof bowl. Bring a kettle to the boil, then pour boiling water over the herbs. Let the herbs soak for about 10 seconds, then drain immediately through a sieve. Rinse with cold running water straight away, until herbs have completely cooled. Dry the blanched herbs thoroughly using a clean tea towel. Add blanched herbs and olive oil to a small jug or bowl. Using a stick blender, blend for about 2-3 minutes, until herbs have completely broken down and the oil starts to heat up and steam (alternatively, use a NutriBullet). Line a jar or small bowl with a piece of cheese-cloth or muslin (a thin linen tea towel also works), then secure the cloth with a rubber band around the rim of the jar. Pour the oil herb mixture onto the cloth, then set it aside to slowly drip through (similar to how you would make almond milk). You should be left with a bright, emerald green oil. Discard the herb pulp left behind.
Crudo:
Thinly slice kingfish against the grain, roughly 4 mm thick. Serve the green curry dressing on a serving plate (I did two plates, you will have some dressing left over). Lay slices of kingfish on top, then drizzle over some of the kaffir lime oil. Drain pickled chillies then scatter them on top. Garnish with coriander.
