Recipe: Brick Lane’s Scallop and Kingfish Ceviche

Since opening last year, Darlinghurst restaurant Brick Lane has proven to be a growing force for Sydney’s casual dining scene. Standing on the increasingly busy Stanley Street, the experimental Indian kitchen run by Head Chef Joey Ingram has gained a large local following with interesting twists on the cuisine alongside fresh-focused classics inspired by other countries, like this beauty we’ve sourced a recipe for. The Scallop and Kingfish Ceviche is one of the restaurant’s most popular dishes and they’ve kindly provided us with the full recipe.

Scallop and Kingfish Ceviche

makes approximately 5 portions

For Ceviche:

5 fresh scallops, roe removed
1 piece kingfish fillet (approx 150g)
1 lime
2 tbsp tamarind puree

Thinly slice the scallops horizontally and remove bloodline from kingfish fillet before thinly slicing across the grain of the flesh. Zest the lime rind then squeeze over the lime juice, mix well then add tamarind and finish with a pinch of salt. Reserve for two hours.

For Coconut Dressing:

80g kewpie mayonnaise
80g coconut cream
4g dashi flakes
20g dehydrated coconut milk powder
10mL whey

Combine all ingredients in a bowl and mix well. Finish with a pinch of salt and a drop of lime juice.

For Avocado puree:

1 ripe avocado
2 tbsp greek style yoghurt
½ lime

Puree all ingredients in a blender then strain and store in a small squeeze bottle.

For Squid Ink Batter:

200g besan flour
5g dried yeast
300mL whey
20g coriander ground
10g curry powder
1 tbsp squid ink

Mix all ingredients well and store in a squeeze bottle then allow to proof. Once risen, drizzle into fryer at 160ºC then drain on paper towel.

For Garnish:

100g red seedless grapes – quartered
1 long spring onion (scallion) – sliced very thinly on a diagonal angle

To Assemble:

Using a fork, gently lay out flat on a plate the scallop and kingfish. Scatter the quartered grapes over the top of the fish then drizzle over the coconut dressing. Using the squeeze bottle, pipe some dots of avocado puree around and on top to the cured scallops. Arrange the sliced spring onions on top and finish with a tablespoon of squid ink batter all over.

Brick Lane

Address: 75 Stanley Street, Darlinghurst
Website: www.brick-lane.com.au

Image supplied.