1 raw Kingfish fillet cut into cubes
½ half red capsicum finely chopped
½ Spanish red onion finely diced
2 spring onions finely sliced
2 limes juiced
1 red chilli finely diced
1 tspn salt (we used Himalayan)
2 sprigs coriander chopped
Handful mustard plant leaves
2 sprigs mint chopped
Fennel frond chopped
Pepper
Olive oil
Combine capsicum, red onion and spring onions and place in fridge to chill
Combine herbs
Add Kingfish to capsicum and onions
Add chilli and salt to lime juice and whisk together
Pour over the Kingfish, capsicum and onions and stir through
Add herb mixture and stir
Finish with a grind of pepper and a drizzle of oil
Serve with ciabatta toasts