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Raw Kingfish with Gazpacho Vinaigrette with Scarborough 'The Obsessive' Semillon

Serves 4

Raw Kingfish with Gazpacho Vinaigrette with Scarborough 'The Obsessive' Semillon

A lovely fresh summer dish, it’s worth sourcing the Hiramasa kingfish as it is truly a hero ingredient. This kingfish is sourced from sustainable ocean fish farms in South Australia. The vibrant colours in this recipe look fantastic on a beautiful platter for a striking centrepiece for your next dinner party.


1 yellow capsicum
1 red capsicum
2 Lebanese cucumbers, deseeded
1 red onion, peeled
500g super ripe tomatoes
4 cloves garlic, peeled
100ml extra virgin olive oil
30g caster sugar
1 bunch basil
100ml good quality sherry vinegar
4 slices stale sourdough
1kg Hiramasa kingfish fillets, skin and blood line removed


Dice the capsicum, cucumber and onion into neat 5mm dice. Discard the seeds but save all the scraps. Cut the tomatoes in half and put on a roasting tray with the scraps and garlic. Drizzle with olive oil, salt, pepper and sugar and bake for half an hour on 180°c. Purée in a food processor with half of the basil and vinegar then strain through a fine sieve, season and chill.

Cut the sourdough into very small cubes, drizzle with olive oil and toast in the oven until golden.

To serve, slice the kingfish into 5mm slices. Pour the gazpacho sauce on a platter, arrange kingfish and scatter the garnish, basil leaves and croutes on top. Season and eat immediately.

Enjoy cold with a lovely glass of Scarborough The Obsessive Semillon.

Serve with Scarborough 'The Obsessive' Semillon

This joyous example of traditional Hunter Valley Semillon captivates with lemony freshness that pairs expertly with the rich, citrus flavours of the kingfish.  



Raw Kingfish with Gazpacho Vinaigrette