Carpaccio is an Italian classic – thinly sliced raw protein dressed beautifully and simply. At The Fishmonger's Son, kingfish is one of our favourite fish to eat raw because it has this incredible richness and silkiness that lends itself perfectly to being dressed with nothing more than good olive oil, lemon, and a scattering of something a little salty and sharp. It's a dish that speaks for itself.
The key here is sourcing the freshest, sashimi-grade kingfish you can find – come and see us in store and we'll sort you out. The thinner you can slice it, the more elegant the result.
Kingfish Carpaccio
Serves 4 as a starter
You'll need
- 400 g sashimi-grade kingfish fillet, skin off
- 3 tablespoons extra-virgin olive oil
- juice of 1 lemon
- 1 tablespoon baby capers, rinsed
- small handful of flat-leaf parsley leaves, roughly torn
- salt flakes and freshly ground black pepper
- crusty bread, to serve
How to make it
Place the kingfish in the freezer for 20–30 minutes before slicing – this makes it much easier to get thin, even slices. Using a sharp knife, slice the kingfish as thinly as possible on an angle.
Arrange the slices in a single layer across a large, cold serving plate. Drizzle generously with the olive oil and squeeze over the lemon juice. Scatter over the capers and parsley leaves. Season well with salt flakes and freshly ground black pepper.
Serve immediately with crusty bread to mop up all the beautiful dressing.
This recipe is from The Fishmonger's Son Cookbook — available in-store at 781 Nicholson Street, Carlton North — come and say hello.