The Australian Womens Weekly Food — Issue 27 2017

KINGFISH CARPACCIO

PREP TIME 30 MINUTES

(+ FREEZING & REFRIGERATION) SERVES 4

Tightly wrap a 400g piece

sashimi−grade kingfish in plastic

wrap; freeze for 1 hour or until

firm. Unwrap fish; slice as thinly

as possible. Arrange slices on

a platter; drizzle fish with ¼ cup

lemon juice. Cover; refrigerate

for 1 hour to cure. Combine

2 tablespoons extra virgin olive oil,

1 small finely chopped red onion,

1 cup loosely packed fresh flat−leaf

parsley leaves and 2 tablespoons

drained baby capers in a small

bowl. Drain juice from fish; serve

with onion mixture.

TUNA CARPACCIO

PREP TIME 30 MINUTES

(+ FREEZING & REFRIGERATION) SERVES 4

Tightly wrap a 400g piece sashimi−grade

tuna in plastic wrap; freeze for 1 hour or

until firm. Unwrap fish; slice as thinly as

possible. Arrange slices on a platter;

drizzle fish with ¼ cup lime juice. Cover;

refrigerate for 1 hour to cure. Combine

2 tablespoons extra virgin olive oil,

1 finely chopped fresh long red chilli,

¼cup torn basil and 2 tablespoons

roasted chopped pistachios in a

small bowl. Drain juice from tuna;

serve tuna with basil mixture.

Made From Scratch

AWW FOOD • ISSUE TWENTY SEVEN 53