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Remove the skin and any brown fat from the king fish and slice thinly.
Slice the chilis and shallot finely and sprinkle half the chili over the fish. Add the shredded lemon grass.
Zest and juice the lime and sprinkle over the fish, allow to marinate for 5 minutes.
Bring the sugar, water, vinegar and remaining half of chili to the boil with the sweet potato, simmer until tender. Allow to cool. Reserve
Place the fish onto the plate and drizzle with the coconut cream. Place on the cubes of sweet potato and garnish with the shisho, finger lime and coriander.
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