Yellow tail Kingfish crudo, watermelon, cucumber, and citrus

This superbly designed recipe comes direct from Executive Chef Jack Ingram from Southern Ocean Lodge. Jack pair’s this dish with a Hazyblur Pinot Gris

Dining at Southern Ocean Lodge is both a dynamic delight for the senses and a true gastronomic journey of Kangaroo Island; the ‘produce to plate’ approach is a real passion for Chef Jack Ingram and his team.

Celebrated as Australia’s culinary capital, the rich soils and pure rains of South Australia inspire artisan growers to produce a bounty of premium, fresh and often organic food and wines.
The daily changing menu at Southern Ocean Lodge honours these fine local ingredients with a cuisine style at once sophisticated and simple to promote the intense purity of flavours and to create a very special dining experience, unique to the Island and to Southern Ocean Lodge.
An excellent range of diverse Kangaroo Island and South Australian wines and beers has been hand selected to comprise the beverage menu.
It may be isolated but South Australia’s Kangaroo Island is brimming with unique and award-winning produce.

Yellow tail Kingfish crudo, watermelon, cucumber, and citrus

Serves 4 people Prep 10 Mins Cook 10 Mins

Ingredients

500g yellowtail kingfish loin
2 baby cucumbers
100g seedless watermelon
1 orange
1 lemon
1 lime
1 grapefruit
50g salmon roe
50g baby sorrel

Dressing

200ml yuzu vinegar
25ml soy sauce
20g brown sugar
600ml kangaroo island olive oil

Directions

Skin and remove any blood line from the kingfish then dice into 1cm cubes. With a mandolin or a sharp knife slice the baby cucumbers lengthways 2mm thick into long ribbons. Dice the watermelon into 1cm cubes. Using a knife top and tail all the citrus, peel and segment. Cut all the segments into 3 pieces.

To make the dressing dissolve the brown sugar in the vinegar without heat. Once dissolved add the soy sauce and olive oil.

To serve season the kingfish with a little salt and the yuzu vinegar dressing. Arrange randomly on desired plate, next place citrus segments and watermelon in between the kingfish. To finish curl cucumber ribbons on top and place a few tea spoons of the salmon roe between them. Garnish with baby sorrel.

Print this recipe