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Wild Kingfish Carpaccio
Wild Kingfish Carpaccio With Tomato And Basil Salad, English Radish, Ciabatta Crostini, Capers, Chives, and Lemon-Infused Extra Virgin Olive Oil.
Do you love the taste of fresh fish but hate the hassle of cooking it? Then wild kingfish carpaccio is the dish for you! This deliciously simple recipe features thin slices of raw fish, drizzled with a zesty citrus dressing.
It’s perfect for a light summer meal – and best of all, it only takes minutes to prepare. Read on for my step-by-step guide to making this delectable seafood dish. Gourmet experience without any fuss!
I’ll share some tips and tricks on how to make kingfish carpaccio a breeze. Whether you’re a beginner or a seasoned cook, I think you’ll find these tips helpful. So let’s get started!
Can You Eat Raw Fish?
Yes! You can eat raw fish, it is a healthy source of protein. Kingfish is a great choice for raw fish because it’s low in mercury and high in omega-3 fatty acids. It also is high in nutrients, low in calories, and lean. Eating Omega-3 rich fish is beneficial for your health.
How To Cut Kingfish Carpaccio?
A great carpaccio needs very thin slices of fish, so it’s important to use a razor-sharp knife. When cutting kingfish carpaccio, start by removing the skin and any bloodlines from the fish.
Cut the king fish into even 1/8-inch or 30 mm thin slices, making sure to slice against the grain. For the best result try cutting the fish in one fluent motion, avoid sawing through it at all costs. Try cutting on a bias (at an angle) for slightly thicker but still even slices.
I was lucky enough to be given some fresh kingfish from a friend who is a recreational fisherman. He caught 2 kingfish and gave me one, It was only 4 hours old! I was very lucky to get it, in New Zealand we are so lucky to have this quality of ingredients right on our doorstep.
Māori Name(s): kahu, haku Scientific Name: Seriola lalandi lalandi. Kingfish are green on top with a white underside and a green-gold band from the nose through to the yellowtail.
About 75% of all kingfish harvested in New Zealand are caught by recreational fishers.
Cite Source mpi.govt.nz/travel-and-recreation/fishing
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Wild Kingfish Carpaccio
- 350 grams Kingfish or another fish species - thinly sliced
- 1 each Tomatoes - organic
- 8-10 each Basil leaves - thinly sliced
- 1 bunch Chives - finely diced
- 1 each English radish - thinly sliced
- ½ tbsp Capers
- 1 drizzle Lemon-infused oil - extra virgin
- 2-3 slices Ciabatta or sourdough - day-old
- 20 grams Sango sprouts
- ½ tsp Himalayan pink salt and freshly ground black pepper
Tomato And Basil Salad
- To make the tomato and basil salad, core and cut across in the bottom of the tomato.Place into a bowl and cover with boil water, let stand for 30 seconds to 1 minute.
- Remove the tomato from the water and the skin should just slide off.
- Quarter the tomato and remove the seeds.
- Finely dice, place into a bowl add salt and lemon-infused virgin olive oil.Cover and let stand for 10 – 15 minutes.
Cutting The Carpaccio
- For the fish, you will need a razor-sharp knife, if you caught it and filleted it yourself you will have no issues.If you brought the fish and are not confident in slicing it yourself get the store to do it for you
- With the ciabatta you can slice the bread and dry it in the oven, turn your oven on to 100ºC or 212ºF and place the bread inside, this should take 5 – 8 minutes.
Chive And Caper Oil
- Drain the oil off the tomatoes and add the basil to the tomatoes. Add the chives and capers to the oil.
- Plating you can follow my design or try something different yourself. It’s up to you.
Serving Size: 100g Kingfish carpaccio, tomato, caper, English radish, fresh basil, olive oil, and croutons.
Calories 290 | Total Fat 12.4 g | Carbohydrates 16.5 g | Fiber 1.8 g | Protein 25.8 g | Iron 1.6 mg
My Enjoyment For Your Benefit And Value
After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic. If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.
If you’re looking for light, refreshing summer meals that don’t require a lot of time or effort to prepare, look no further than wild kingfish carpaccio. This dish is perfect for those hot summer days when you don’t want to spend hours in the kitchen.
Kingfish carpaccio with its naturally sweet flavored flesh, this dish is sure to please your palate. Japanese kingfish and kingfish ceviche are two other variations of this simple dish. Wild kingfish carpaccio is worth checking out.