For a meat-free dish this Easter, why not create a seafood delight using passionfruit.
Halve the passionfruit and remove the juice and pulp.
Mix with the chopped chilli, garlic, cumin, pepper and lemon juice. Set aside.
Remove skin and any bones from the kingfish and slice into very thin slices (approximately 3mm wide).
Place in a non-metallic bowl and pour over the passionfruit mixture, lightly tossing to coat.
Cover and refrigerate for 1 hour or until fish has becomes opaque.
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.
Serve with small slices of toasted baguette if desired, or wrap in baby butter lettuce leaves.
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