FOR A VIDEO VERSION OF THIS RECIPE, CLICK HERE.
This dish is known as kibbeh nayah, and is inspired by a recipe by Karen Martini. You can also use sashimi grade ocean trout, salmon or, for a meatier flavour, tuna. It’s important to keep the fish and other ingredients super cold as you are preparing it.
INGREDIENTS:
50g medium bulgur wheat
400g kingfish, skin, bones and bloodline removed
2 eschalots (or 1 small white onion) finely diced
1 long green chilli, seeds removed, finely diced
Zest and juice of 1 small lemon
3 tablespoons extra virgin olive oil
1 teaspoon ground sumac
½ teaspoon ground allspice
1 teaspoon celery seeds
1 ½ teaspoons salt flakes
6 small radishes, sliced finely into thin discs
2 cups mache, picked watercress, rocket or curly endive (frisee)
3 coriander sprigs, leaves picked
2 dill sprigs, leaves picked
Sumac, to serve
Toasted pita bread, to serve
METHOD:
Soak bulgur in hot water just to cover, then stand until cool. Drain.
Cut the fish into 5 mmm dice then add to a chilled bowl. Add the bulgur, eschalots, chilli, lemon zest and juice, olive oil, sumac, allspice, celery seeds and salt flakes, and gently mix to combine.
To serve, pile the kibbeh into the centre of a large plate or serving platter. Arrange radishes and salad leaves around it and scatter with coriander and dill. Sprinkle with extra sumac, if desired, and serve with toasted pita bread.