A gourmet dish with delicate flavours, that's sure to impress.
Thinly slice kingfish across the grain and arrange on individual plates or a large platter. Scatter over the fennel, cucumber, grapefruit and onion to make it look pretty. Season with salt and pepper.
Generously squeeze over lemon juice, drizzle with olive oil and a little of the caramelised chili. Sprinkle over capers and coriander leaves.
To make the caramelised chili sauce, place sugar and vinegar in a heavy based saucepan and bring to boil. Turn heat down to low and gently boil without stirring until it starts to turn a golden caramel colour. Remove from heat and stir in all remaining ingredients. Put back over low heat for a further 5 minutes then allow to cool in pot.
Store in a clean jar with lid in the fridge and it will last for several weeks.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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