A gourmet dish with delicate flavours, that's sure to impress.


  • 320g filleted kingfish fillet, bloodline removed

  • 1/2 small fennel, shaved wafer thin

  • 1/2 lebanese cucumber shaved lengthways with peeler (do not use seeds)

  • 1 tbsp finely diced spanish onion

  • 1/2 ruby red grapefruit segmented

  • Salt and pepper

  • 1 juicy lemon

  • Extra virgin olive oil

  • 1 tbsp caramelised chili

  • Fresh sprigs coriander

  • 1 tspn baby capers

  • Caramelised chili sauce

  • 1/2 cup sugar

  • 1/4 cup white vinegar

  • 1/2 cup thinly sliced long red chilies (seeds removed if you don’t like it hot)

  • 1 1/2 tbsp fish sauce

  • 1 tbsp julienned ginger

  • 1/4 cup lime juice


  • 1.

    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.

  • 2.

    Generously squeeze over lemon juice, drizzle with olive oil and a little of the caramelised chili. Sprinkle over capers and coriander leaves.

  • 3.

    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.

  • Note:

  • 1.

    Store in a clean jar with lid in the fridge and it will last for several weeks.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 169kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 2g
  • Carbohydrate 36g
  • Sugar 29g
  • Sodium 543mg

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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