80 grams kingfish, trimmed
Pinch of salt
3 tablespoons lime juice
3 sliced red shallots
2 stalks lemongrass, cleaned and finely sliced
Handful of picked mint
5 Thai bird’s eye chillies, cut in half, de-seeded, and washed
Trim the kingfish fillet, making sure to remove all the bloodline. Cut the fillet in half lengthwise, down the center, and slice the fillet into 8 portions. In a bowl, combine the salt and lime juice. Add the fish to the marinade, and allow the fish to cure for 3 to 4 minutes. Combine the cured kingfish with the red shallots, lemongrass, mint, and chilli peppers, and plate. The dish should taste sour, salty, and spicy.