• 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.

  • Serves
  • Prep
  • Chill
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