Story: Blood Orange and Kingfish Ceviche
Episode: 04
Presenter: Brendan Pang
Air Date: 10 September 2022

Trev showed you how to grow it and now Chef Brendan Pang is going to show you how to cook with it, see what some home-grown Blood Oranges can be whipped up into!

Blood Orange and Kingfish Ceviche

Ingredients

• 400g white firm flesh fish (kingfish)
• ½ cup lime juice
• 1 tbsp light soy sauce
• 1 tbsp extra virgin olive oil
• Pinch of salt.
• ½ cup coriander, firmly packed
• 1 baby fennel bulb
• 2 blood oranges
• ½ red onion, finely sliced
• Dash of Tabasco sauce

Rice Paper Crackers

• 6 Rice paper sheets
• Vegetable oil, to fry

Method

1. Slice fish into bite sized pieces and transfer to a non-metallic bowl. Add lime juice and light soy sauce and light soy sauce and let marinate for 15 minutes.
2. Remove the woody end from the fennel and slice finely. Slice the red onion finely too.
3. Cut the top and bottom from the bloody oranges and then cut around the orange removing the skin. Segment the orange over a bowl so you can reserve all the juice.
4. Roughly chop the coriander leaves and tender stems.
5. Drain fish after it has been marinating and add in the olive oil. Taste and season with salt. Combine with coriander, fennel, oranges, and red onion. To finish adding a little dash of Tabasco. Toss gently and taste, seasoning as required. Serve with crispy rice crackers.
6. To make the rice crackers place a pan over medium heat and cut rice paper sheets into quarters.
7. Add vegetable oil to your pan about 2 cm deep. Once hot, place the rice paper pieces into the oil and let cook until crispy. Drain on paper towels.

Equipment List
Knife and chopping board, Spoons, mix of bowls, Pan for frying rice crackers, Tongs, Tray lined with paper towels


Enjoy!