Greg’s Extraordinary, Super-Wonderful Kingfish Carpaccio

All right, I admit it, I’m a shameless thief. I wish I could say I came up with this recipe myself, but the truth is that I ate something very similar on a recent trip to Adelaide, quickly jotted down the ingredients, then set forth to replicate it as best I could, serve it to friends and claim it as the product of my unique genius. Luckily, no one but me reads this blog, so the legend of ‘Greg’s Extraordinary, Super-Wonderful Kingfish Carpaccio*’ will live forever unsullied by accusations of plagiarism.

INGREDIENTS

4-5 anchovies
1 tbsp raisins
Black tea
1 tsp baby capers, rinsed and drained.
1 tbsp crushed pistachios
30 mls olive oil
2 tbsp mint leaves
1 shallot, finely sliced
A cup or so of white wine vinegar.
Caster sugar
Sashimi-grade kingfish

METHOD

Make a pickling liquid by combing the vinegar and sugar in a saucepan, and heat to dissolve the sugar. How much sugar, you ask? I don’t know, enough to make the vinegar slightly sour-sweet, but more sour than sweet. What’s that – you want more precise measurements? You’ve come to the wrong place. Anyway, add a pinch of salt to the pickling liquid and set aside. Once cooled, add the shallots and leave for 30 minutes-1 hour.
Brew a cup of tea and add the raisins. Steep for 20 minutes, then drain, or drink the raisony tea, if you’d like, and set the raisins aside.
Pound the anchovy fillets in a mortar and pestle to a paste. Whisk together with the olive oil, then add the capers, the raisins and the mint. Taste, adding sugar/salt as necessary.

Slice the kingfish as thinly as possible. Arrange in a plate and spoon over the dressing. Top with the shallots and crushed pistachios, serve to friends and bask in the warm glow of unearned praise.

*Title is a work in progress.

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