Italian for “crazy water”, this recipe is courtesy of executive chef Josh Harris and works beautifully with Hiramasa Kingfish
takes 15 mins
makes 2 serves
1 French shallot, sliced
2 cloves garlic, sliced
6 cherry tomatoes, quartered
6-8 Kalamata olives, pitted and sliced
freshly picked basil leaves
½ cup fish stock
1/3 cup soda water
150g Hiramasa Kingfish
in a small saucepan fry off the shallot and garlic in olive oil until soft.
add the fish stock and bring to a gentle simmer then place the fish in the broth and poach for 3-4 minutes.
add the olives and cherry tomatoes and cook for another minute or until fish is just cooked.
remove fish from the pan and place in a shallow bowl, add soda water to saucepan and season broth to taste then pour over the fish.
garnish with basil leaves and serve immediately.
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