Afik Gal's fish tartar with vegetables

Photo: Afik Gal's fish tartar (Daniel Mahon)

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.

Serves 2-3

Ingredients

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

Method

1. Mix together kingfish, vegetables and mint, season with sea salt (Afik Gal uses Atlantic) and olive oil and serve.