Afik Gal is the man who keeps the Melbourne branch of Israeli dining sensation Miznon running day-to-day. Here he shares a recipe for a simple and refreshing tartar of kingfish, fennel and spring onion. Gal demonstrated this dish at Masterclass supported by Sanpellegrino during the 2019 Melbourne Food & Wine Festival.
100g kingfish fillet, skin removed, finely diced
1 Lebanese cucumber, finely diced
1 tomato, finely diced
1 small young fennel bulb, including some fronds, finely diced
1 small red onion, finely diced
¼ green chilli, finely chopped
1 spring onion, finely chopped
1 sprig mint, finely chopped
Extra virgin olive oil, to serve
1. Mix together kingfish, vegetables and mint, season with sea salt (Afik Gal uses Atlantic) and olive oil and serve.
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