River Cottage on the road with Subaru
Paul West takes a visit to the Yarraville Festival in Melbourne and cooks up a delicious recipe featuring a local ingredient - his Cured Kingfish Salad.
Celebrating its 34th birthday, this community festival sees market stalls and live performers take over the gorgeous village of Yarraville in Melbourne. Paul visited the markets and cooked up a delicious kingfish dish. Try the recipe for yourself below!
Cured Kingfish Salad
600g portion of yellow tail kingfish, skin removed
Bunch of Rhubarb
½ cup Sugar
2 Red chillies, seeds removed, finely sliced
Bunch of spring onions
Bunch of Lemon Verbena, finely sliced
Bunch of mint, finely sliced
1. Cover the kingfish fillet in a light dusting of cooking salt, place it on a dish that will catch any liquid that seeps out and then cover and place in the fridge for two hours.
2. Trim the rhubarb and cut into small batons, place a in a small saucepan with the sugar and half a cup of water. Cook over a low heat until the rhubarb softens, remove from heat and place to one side.
3. Cut the spring onions and half and fry until nicely browned in a frypan, remove from heat and reserve.
4. Remove the kingfish from the fridge, dust of the salt and then thinly slice the fillet, arrange on a serving platter. Spoon over the rhubarb and scatter over the chillies, spring onions and herbs. Spoon over any of the remaining rhubarb poaching liquid to taste.