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Try Hayden Quinn's delicious seafood ceviche recipe!
Line a large oven tray with baking paper. To make weet-bix praline, combine sugar and water in a medium saucepan over medium-low heat, stirring continuously until sugar dissolves. Increase heat to high and bring to the boil. Boil without stirring for 5-7 minutes or until mixture turns golden. Remove from heat and set aside for 2 minutes for bubbles to subside. Add weet-bix and stir with a metal spoon to combine evenly. Pour onto prepared tray and cool completely. Break praline into small pieces when cooled; place praline in a food processor and pulse to a coarsely ground powder (Not to fine but not to chunky it will get stuck in your teeth).
Meanwhile, place dried fish, fried, shallots, fried garlic and sea salt in a small food processor and process to a finely ground. Add mixture to praline and toss well to combine. (please note that the flavours need to be a balance of salty and sweet, just like a dry Thai relish they serve with water melon).
To make dressing, place all ingredients in a small bowl and whisk to combine.
To serve, place slices of kingfish on plate, drizzle with dressing and season to taste. Scatter with lime, weet-bix praline and baby amaranth.
* You can thin the wild fennel sprigs out with fennel and dill sprigs if you want
Hayden Quinn for Gumtree Garden
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