Ingredients Jump to Instructions ↓

  1. 200 g Piece Kingfish Fillet

  2. 1 Lebanese cucumber halved and cut into fine lengths

  3. 6 Cherry Tomatoes halved

  4. 2 Stalks green shallots cut into fine strips

  5. 1 large Red chilli cut into julienne, deseeded

  6. cup coriander leaf

  7. 1/4 cup garden Mint leaf

  8. 2 tablespoons crushed Roasted Peanuts

  9. 1 pandanus leaf

  10. cup Demerara sugar

  11. 1 cup glutinous rice

  12. 4 lime leaves

  13. 1 piece cassia bark broken up

  14. 2 pieces star anise broken up

  15. 1/4 cup jasmine tea leaves

  16. 100 ml sweet vinegar equal amounts of rice vinegar and white sugar

  17. 2 tablespoons black vinegar

  18. 1 tablespoon sweet Soy sauce

  19. 50 ml Lime juice

  20. 4 green chilli's finely sliced

Instructions Jump to Ingredients ↑

  1. Line a wok with alfoil.

  2. Mix the ingredients of the smoke mix together and place on the alfoil in the wok.

  3. Turn the heat to high and start to smoke the ingredients.

  4. Line a steamer basket with a banana leaf and place the fish on it.

  5. Place the steamer over the smoking wok, turn off the heat and place the lid on basket or steamer tray and let the smoke infuse into the fish for approx 5 minutes only, so that the fish is only smoked, not cooked.

  6. This method is to give the fish a caramelized, smokey flavour not to actually cook it.

  7. Prepare the salad ingredients and toss in a bowl and set aside.

  8. Place all the dressing ingredients into a bowl and whisk together.

  9. The dressing should be sharp tasting, with the sharpness being mellowed by the sweet soy and the black vinegar.

  10. To cook the fish, either steam it or pan sear it.

  11. Both methods will take about 5 minutes.

  12. Leave the fish fillet to rest for 2-3 minutes and then break the fish up into the salad.

  13. Toss the salad with the dressing and place some extra peanuts on the top and lime wedges on the side, if you wish.


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