Welcome fish guide launched

October 8, 2008

While I don't having any difficulty choosing which cut of meat I want to buy, things aren't always so clear when I arrive at the fishmonger's. I'm pleased the country of origin is now shown on the fish varieties on display and I'm getting used to the Australian names, but I am less certain about which are the sustainable species and it's difficult to have a chat with the people behind the counter when there are queues of people behind me.

Last night I went to the launch of Hilary McNevin's Guide to Fish and met plenty of like-minded people who welcomed the arrival of a book that will certainly make us better-informed before we set out to buy.

The book (more about it here) includes a great collection of recipes using these sustainable species and Hilary was kind enough to let me produce one here. I chose the Ceviche of yellowtail kingfish as an ideal starter for upcoming warm evenings and al fresco dining.

Ceviche of yellowtail kingfish

INGREDIENTS
2 x 200g yellowtail kingfish fillets
1 tsp minced lime zest
1/4 cup fresh lime juice
salt, to taste
1/2 Small red chilli, finely sliced
Coriander leaves, for garnish

METHOD
Slice the fillets into pieces about 5mm wide and place in a deep dish where each piece can lie flat.

Place the lime zest, juice, chilli and salt in a bowl and mix together. Pour over the fish pieces, cover in clingwrap and put in the fridge for at least 1 hour, ideally for 3 hours.

Take from the fridge and place on plates with the coriander leaves over the marinated fish.

Serves 2-4

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