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Home Snacks and sides

Kingfish crudo

Recipe for kingfish crudo by Bourke Street Bakery After Hours in Sydney.
Kingfish crudoBen Dearnley
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“These kingfish bites are a beautiful way to start at After Hours,” says Paul Allam. “The pastry was adapted from an empanada dough, which means it’s super-crisp, and that adds a different texture when your teeth hit the kingfish.”

Ingredients

Empanada dough

Method

Main

1.For empanada dough, sift flour and ½ tsp salt into a bowl. Make a well in the middle and add vinegar, egg and 100ml chilled water and mix to just combine. Rub butter into flour mixture, then turn onto a lightly floured surface and knead, dusting lightly with flour if dough is too sticky at first, until soft, smooth and elastic (5 minutes). Cover with plastic wrap and refrigerate to rest (2 hours).
2.Meanwhile, combine crab, chilli, coriander, shallot, mayonnaise and lime juice in a bowl and season to taste. Refrigerate until required.
3.Preheat oil to 170C in a deep saucepan. Roll out dough on a lightly floured surface to 2mm thick and cut into rough 2cm x 4cm strips. Deep-fry, turning occasionally, until light-golden and crisp (2-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and set aside.
4.Place a teaspoon of crab mixture on each pastry strip and top with a slice of kingfish. Season with smoked salt and freshly ground black pepper, drizzle with olive oil, scatter with land seaweed and serve.

This recipe makes about 28 pieces. Smoked salt is available from select supermarkets and grocers. Land seaweed is a delicate herb-like seaweed available from select greengrocers. If it’s unavailable, substitute baby shiso or fennel fronds.

This recipe is from the April 2013 issue of

.

Drink Suggestion: Mount Majura Pinot Gris, Canberra District, ACT, or Rusty Fig Savarino, Bermagui, NSW. Drink suggestion by Willem Hock

Notes

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