Lesley Chandra’s Cured Kingfish with Coconut & Chilli 

By Lesley Chandra

Lesley Chandra’s Cured Kingfish with Coconut & Chilli 
A version of this dish is currently on the menu at Sidart, but we have adapted the ingredients to make it easy to recreate at home. It’s a light and refreshing start to our degustation menu and we recommend preparing a day in advance, the more time to marinade the better!

Serves: 4 as an entrée or 2 as a main



500grams kingfish or similar 

1 red chilli

2 lemons

1 orange

1/2 cucumber 

1 handful coriander tips

100grams crab meat or diced prawns (optional)

100msl coconut cream

Flaky sea salt



1. Firstly, dice up kingfish and cucumber to about 1cm cube size and season with lemon juice and salt and leave in fridge for at least an hour, the longer the better. 

2. Deseed and dice chilli into fine dice. Zest orange and segment. Slice the coriander tips. 

3. Take out kingfish and cucumber from fridge, the acid from the lemon will have cooked the kingfish slightly. 

4. Mix the cucumber, chilli and coriander, add the coconut cream and orange zest. mix and season to required taste.

5. You can add the crab meat and / or prawns at this point as well.

6. Mix in a big bowl and plate up, garnish with orange segments and coriander tips

Recipe by Lesley Chandra, Owner and Executive Chef at Sidart



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