Kingfish Tostada with Burnt Orange
/
Kingfish Tostada with Burnt Orange
Recipe by Courtney Roulston
Dietaries – Gluten-free
Serves – makes 8
Ingredients
½ orange
180 g sashimi-grade kingfish
1 eschalot, peeled, finely diced
1 long red chili, half sliced, half seeded and diced
Sea salt
2 limes
1 ripe avocado
1 heaped tbs sour cream
8 small Coles corn tortillas
Squeaky Gate extra virgin olive oil to fry
½ green apple
1/3 cup coriander, sprigs picked
Method
Heat a BBQ or grill pan over medium-high heat. Place the orange flesh side down onto the grill and cook for 4-5 minutes, or until charred and fragrant. Set aside to cool.
Cut the fish into a 5mm x 5mm dice and place it into a non-reactive bowl with the eschalot, finely diced chili, a pinch of salt, and 1 tablespoon of extra virgin olive oil. Toss to combine, then set aside in the refrigerator.
Heat 1cm of oil in a frying pan to 180 degrees Celsius. Cook the tortillas for 2 minutes, or until golden and crisp. Set aside on a plate lined with kitchen paper to drain.
Place the avocado flesh in the jug of a stick blender with the sour cream, a pinch of sea salt, and the juice of ½ lime. Blitz until smooth and creamy. Squeeze the juice of ½ lime and burnt orange into the kingfish and toss to dress. Cut the apple into fine matchsticks and drizzle them with a little lime to prevent browning.
To serve, spread the avocado mixture onto the base of the tortillas. Top with a tablespoon-sized amount of the kingfish. Add the apple on top, then scatter with sliced chili and coriander sprigs. Serve with extra lime wedges on the side.
