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Smoked Kingfish Salad

Chef Martin Boetz's menu is an inspired blend of Thai and Chinese influences, and this dish is an example of his style.


  • 200 g Piece Kingfish Fillet

  • 1 Lebanese cucumber halved and cut into fine lengths

  • 6 Cherry Tomatoes halved

  • 2 Stalks green shallots cut into fine strips

  • 1 large Red chilli cut into julienne, deseeded

  • 0.5 cup coriander leaf

  • 0.25 cup garden Mint leaf

  • 2 tablespoons crushed Roasted Peanuts

  • 1 pandanus leaf

  • 0.5 cup Demerara sugar

  • 1 cup glutinous rice

  • 4 lime leaves

  • 1 piece cassia bark broken up

  • 2 pieces star anise broken up

  • 0.25 cup jasmine tea leaves

  • 100 ml sweet vinegar equal amounts of rice vinegar and white sugar

  • 2 tablespoons black vinegar

  • 1 tablespoon sweet Soy sauce

  • 50 ml Lime juice

  • 4 green chilli's finely sliced


  • 1.

    Line a wok with alfoil.

  • 2.

    Mix the ingredients of the smoke mix together and place on the alfoil in the wok.

  • 3.

    Turn the heat to high and start to smoke the ingredients.

  • 4.

    Line a steamer basket with a banana leaf and place the fish on it.

  • 5.

    Place the steamer over the smoking wok, turn off the heat and place the lid on basket or steamer tray and let the smoke infuse into the fish for approx 5 minutes only, so that the fish is only smoked, not cooked.

  • 6.

    This method is to give the fish a caramelized, smokey flavour not to actually cook it.

  • 7.

    Prepare the salad ingredients and toss in a bowl and set aside.

  • 8.

    Place all the dressing ingredients into a bowl and whisk together.

  • 9.

    The dressing should be sharp tasting, with the sharpness being mellowed by the sweet soy and the black vinegar.

  • 10.

    To cook the fish, either steam it or pan sear it.

  • 11.

    Both methods will take about 5 minutes.

  • 12.

    Leave the fish fillet to rest for 2-3 minutes and then break the fish up into the salad.

  • 13.

    Toss the salad with the dressing and place some extra peanuts on the top and lime wedges on the side, if you wish.

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