serves
2
prep
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Episode 4
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 200 g sashimi grade Kingfish, sliced into thin strips
- 2 limes, juice
- 2 tbsp coconut cream
- 1 tbsp Malaysian shrimp sambal
- 1½ tbsp fish sauce
- 1 spring onion, finely sliced
- ⅓ cup cherry tomatoes, halved
- 4 sprigs coriander, leaves roughly chopped
- 1 finger lime, to garnish
- Prawn crackers, to serve
Instructions
- Place the kingfish into a bowl. Add lime juice, coconut cream, sambal, fish sauce, stir through before adding spring onion, cherry tomatoes and coriander leaves. Leave to sit for 2 minutes.
- Serve your ceviche as a single layer on your serving plate. Garnish with finger lime and serve with prawn crackers on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 4
