- 4 passionfruit
- 1 long green chilli, seeds removed, finely chopped
- 1 small clove garlic, crushed
- 2 pinches ground cumin
- cracked black pepper
- 2 teaspoons lemon juice
- 300g kingfish fillet
- 1/2 small red onion, thinly sliced
- 3 radishes, thinly sliced (optional)
- Coriander sprigs, to serve
Person one: Halve the passionfruit and remove the juice and pulp.
Mix with the chopped chilli, garlic, cumin, pepper and lemon juice. Set aside.
Person two: 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.
Note: serve with small slices of toasted baguette if desired, or wrap in baby butter lettuce leaves.