Ingredients

Serves 4

Poached Kingfish Salad
1x200g piece Kingfish fillet
5g Mint leaves
5g Thai basil leaves
½ long green chilli, seeded and julienned
20g young coconut flesh, julienned
20g crushed peanuts
Juice of ½ lime
50g trout roe
2 kaffir lime leaves, julienned

Dressing:
1 clove garlic, peeled
2 small bird’s eye chillies
150 ml coconut cream
50ml chicken stock
5g castor sugar
20 ml fish sauce

 

Moscow Mule (Serves 1):
1 large lime cut into 8 pieces
8 mint leaves
1 teaspoon superfine castor sugar
10 mls Fresh Lime Juice
Add 60 ml vodka
100mls Ginger Beer
12 ice cubes

Method

Poached Kingfish Salad Salad with Mint Chilli Peanuts & Coconut Cream
Martin Boetz
To make the dressing: Pound the garlic and chillies together.
 Heat the coconut cream and stock to just below boiling point.
 Add the pounded garlic chilli, sugar and fish sauce.
Taste: the flavour should be creamy, salty, hot and slightly sweet.

Add the kingfish to the coconut cream and poach until medium rare, take out, cool slightly, flake and put in a mixing bowl.

Add the mint, basil, chilli and coconut flesh and toss with some of the dressing.
Add a little lime juice to freshen the flavours.
Transfer the salad to plates, spoon on some trout roe and sprinkle with lime leaf.

 

Moscow Mule
Sam Christie
Cut the lime into eighths (leave the skin on). Muddle the lime, sugar and mint in a cocktail shaker. Add the ice, vodka and lime juice. Shake vigorously and pour into a tall tumbler and top up with ginger beer.

 

 


 Longrain Restaurant & Bar: www.longrain.com