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Carpaccio Of Kingfish With Picalilli, Capers And White Balsamic Dressing

Try this light and delicious fish recipe which is perfect for all the seafood lovers.


  • Ingredients

  • 1 fillet of hiramasa Kingfish, 300g, thin slices (2mm thick)

  • I tablespoon baby capers

  • Picalilli

  • 1 C mixed baby vegetables (carrot, radish, cauliflower- trimmed and peeled)

  • 120 ml olive oil

  • 2 eschallot diced, 4 garlic, sliced

  • ½ t turmeric, 2 bay leaves, 8 sprigs thyme, 8 sprigs tarragon

  • 200 ml white wine, 40 ml white wine vinegar

  • 300 ml chicken stock


  • 1.

    Place baby veg and tarragon into a bowl.

  • 2.

    Place all other ingredients into a saucepan and bring to boil. Reduce by 1/3.

  • 3.

    Remove from heat and pour (while hot) over baby vegetables and tarragon.

  • 4.

    Cover and refrigerate for at least 8 hours.

  • 5.

    Balsamic Dressing:

  • 6.

    125ml white balsamic vinegar

  • 7.

    1 finely diced eschallot

  • 8.

    Parsley stalks- 3, Peppercorns, 5

  • 9.

    Place all ingredients in a saucepan, bring to the boil and reduce by ½. Cool.

  • 10.

    Add 50ml extra virgin olive oil

  • To Serve:

  • 1.

    Arrange kingfish slices on each plate.

  • 2.

    Season and drizzle with balsamic dressing.

  • 3.

    Strain the piccalilli mix and arrange baby vegetables over the kingfish.

  • 4.

    Garnish with baby capers (optional).


Recipe by Head Chef Michael Robinson of Margan Restaurant, based in the beautiful Broke Fordwich wine sub-region of the Hunter Valley. Known as ‘the tranquil side of the Hunter Valley’, the region offers an authentic, rustic and stunningly picturesque destination for travellers wanting a relaxed getaway. For more information visit

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