serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
The Supper Club
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- Vegetable oil, for deep-frying
- Garlic crackers (available at Asian grocers)
- 400 g sashimi-grade kingfish, cut into 5 mm x 5 mm cubes
- ⅓ cup coconut oil
- 40 g thinly sliced eschallots
- 4 red bird’s eye chilli, thinly sliced
- 3 limes (2 juiced, 1 to serve)
- 40 g (4 tbsp) scooped pomelo
- 20 g Thai basil leaves, chiffonade
- 1 tsp salt
- ½ tsp white pepper
- 1 tbsp fried shallots
Serves 4 as an appetiser.
Instructions
- Heat enough oil to deep-fry in a medium saucepan to 180˚C. Deep-fry the garlic crackers until crisp, about 10-20 seconds. Once cooked, remove and transfer to a plate lined with paper towel and set aside.
- In a medium bowl, combine the kingfish sashimi cubes and coconut oil and mix well to combine.
- Add the remaining ingredients (except the garlic crackers, fried shallots and lime) and toss gently to combine. Season to taste. Spoon the gohu ikan into a medium serving bowl. Sprinkle with the fried shallots and serve with the lime cheeks and garlic crackers.
Photography by Jiwon Kim.
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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
The Supper Club
