• 400g king fish

  • 2 lime

  • 100ml coconut cream

  • 1 banana shallot

  • 1 stick lemon grass white part shredded finely

  • 1/4bc coriander

  • 2 long thin chili

  • 1 sweet potato diced

  • 100g sugar

  • 200ml water

  • 50ml coconut vinegar

  • 25ml olive oil

  • 1 punet baby shisho

  • 4 finger limes


  • 1.

    Remove the skin and any brown fat from the king fish and slice thinly.

  • 2.

    Slice the chilis and shallot finely and sprinkle half the chili over the fish. Add the shredded lemon grass.

  • 3.

    Zest and juice the lime and sprinkle over the fish, allow to marinate for 5 minutes.

  • 4.

    Bring the sugar, water, vinegar and remaining half of chili to the boil with the sweet potato, simmer until tender. Allow to cool. Reserve

  • 5.

    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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