Smoked kingfish salad with tamarind dressing

 

Ingredients 

• Banana leaves, for lining (see note)
• 4 x 200g kingfish fillets
• 3 Lebanese cucumbers, thinly sliced lengthways (we used a mandoline)
• 200g cherry tomatoes, halved
• 3 long green shallots, cut into matchsticks
• 1 long red chilli, seeded, thinly sliced into rounds
• 3/4 cup coriander leaves
• 1/2 cup mint leaves
• 1/4 cup (35g) roasted peanuts, crushed, plus extra to serve
• Lime cheeks, to serve

Smoking mix

• 1/2 cup (125g) firmly packed brown sugar
• 1 cup (200g) rice (any variety will do; we used jasmine)
• 4 makrut lime leaves, torn
• 1 piece cassia bark (from Asian grocers, substitute 1/2 cinnamon stick), roughly crushed using a mortar and pestle
• 2 star anise, roughly crushed using a mortar and pestle
• 1 cup (70g) jasmine tea leaves
• 1 pandan leaf (from Asian grocers), shredded

Dressing

• 1/2 cup (140g) tamarind puree
• 1/3 cup (90g) palm sugar, finely grated
• 2 1/2 tbs lime juice
• 2 tbs fish sauce
• 1 tsp roasted chilli powder
• 1 tsp roasted rice powder (from Asian grocers, or see recipe note, opposite)

directions

• For the smoking mix, combine all ingredients in a medium bowl. Set aside. Using doubled pieces of foil, create a shallow bowl that fits neatly inside the base of a large wok. Fill foil bowl with the smoking mixture in an even layer. Place a wire rack over the top, then cover with a tight fitting, domed lid. Heat over high heat, with extractor fan set to high, for 8-12 minutes until you can smell and see smoke.
• 
  
• 
  
  Line the wire rack with doubled banana leaves, then space out fish on top in a single layer. Cover with lid and smoke over high heat for 5 minutes, then turn off the heat and leave, covered, for 8 minutes to smoke further. The fish will look glossy and have a lovely golden brown smoky colour.
• 
  
• 
  
  To make the salad, toss the cucumber, tomato, long green shallot, chilli, herbs and peanuts in a large bowl and set aside.
• 
  
• 
  
  For the dressing, combine all the ingredients in a small bowl and whisk until combined and the sugar dissolves.
• 
  
• 
  
  To assemble, break fish into smaller pieces and add to the salad with half the dressing, then gently toss to combine. Transfer to a serving plate and sprinkle over extra peanuts. Serve with lime cheeks and remaining dressing alongside.