For a meat-free dish this Easter, why not create a seafood delight using passionfruit.


  • 4 passionfruit

  • 1 long green chilli, seeds removed, finely chopped

  • 1 small clove garlic, crushed

  • 2 pinches ground cumin

  • Cracked black pepper

  • 2 teaspoons lemon juice

  • 300g kingfish fillet

  • 1/2 small red onion, thinly sliced

  • 3 radishes, thinly sliced (optional)

  • Coriander sprigs, to serve


  • 1.

    Halve the passionfruit and remove the juice and pulp.

  • 2.

    Mix with the chopped chilli, garlic, cumin, pepper and lemon juice. Set aside.

  • 3.

    Remove skin and any bones from the kingfish and slice into very thin slices (approximately 3mm wide).

  • 4.

    Place in a non-metallic bowl and pour over the passionfruit mixture, lightly tossing to coat.

  • 5.

    Cover and refrigerate for 1 hour or until fish has becomes opaque.

  • 6.

    To serve, arrange the kingfish on a large serving platter with red onion and radish (if using). Drizzle with remaining passionfruit mixture and sprinkle with coriander sprigs. 

  • Note :

  • 1.

    Serve with small slices of toasted baguette if desired, or wrap in baby butter lettuce leaves.

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