Kingfish and pineapple carpaccio
<p>There’s nothing better than a bit of seafood on a balmy spring night, and this flavoursome kingfish and pineapple carpaccio will certainly satisfy.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>½ pineapple</li>
<li>150g piece sashimi-grade kingfish</li>
<li>Small handful pea sprouts</li>
<li>2 tablespoons ponzu</li>
<li>2 teaspoons lime juice</li>
<li>1 teaspoon light tasting oil such as light olive or almond</li>
<li>Pinch chilli flakes</li>
<li>Zest from ¼ lime</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Peel and core pineapple, cut into quarters and slice into very thin (paper-thin) slices. Finely slice the kingfish.</li>
<li>Arrange slices of pineapple on a plate, sprinkle with pea sprouts and top with kingfish slices. In a small bowl or jar mix ponzu, lime juice, sesame oil and chilli flakes. Drizzle over the fish. Garnish with lime zest and serve immediately.</li>
</ol>
<p><em>Recipe courtesy of Australian Pineapples. For more delicious recipes, <a href="http://www.aussiepineapples.com.au/" target="_blank"><strong><span style="text-decoration: underline;">visit their website</span></strong></a>.</em></p>
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