You’re well acquainted with the OG crowd-pleaser that is Chin Chin’s cult-fave kingfish sashimi. Now, why not have a go at whipping up its fun-sized sibling? This coconut kingfish ceviche on puffed rice crackers is a hit dish from the pages of our latest cookbook, ‘Chin Chin: Still Hungry’, and it’s the perfect dinner party starter.

For lots more dish inspo, grab a copy of the book over at our online store, or pick one up in restaurant. It’s packed full of 250+ pages of recipes, stories from our fans, and tips and tricks from Executive Chef Benjamin Cooper, so you can recreate a little of that Chin Chin magic at home.

INGREDIENTS
250g kingfish, finely diced
1 green chilli, finely diced
1 lime, segmented and flesh finely diced
2 tsp lime juice
¼ cup (70g) Green Nahm Jim Dressing (see below)
2 tbsp coconut cream, plus extra to garnish
¼ cup Thai basil leaves, chopped
fish sauce, to taste
rice crackers, to serve
toasted sesame seeds, to serve
mixed cress, to serve (we used basil and shiso)

GREEN NAHM JIM DRESSING
10 green chillies, deseeded
4–5 garlic cloves
1 bunch coriander root
¼ cup (55g) caster sugar, plus extra to balance
4–5 tbsp fish sauce*, to balance
¼ cup (60ml) lime juice, to balance

METHOD
To make the dressing, blitz the chilli, garlic, coriander root and sugar to a paste in a jug blender.

Transfer to a sealed container and allow to sit at least overnight, or longer if possible — this will allow the sugar to macerate the garlic and take away any raw bite.

When ready to use, season the paste with the fish sauce and lime juice to taste, and balance with more sugar if needed — it should be bright, zesty and mildly spicy with a salty, balanced sweetness.

Combine kingfish, chilli, lime, lime juice, green nahm jim dressing, coconut cream and Thai basil in a medium bowl.

Set aside for 20–30 minutes to allow the fish to cure slightly and the flavours to balance.

To serve, drain any excess dressing, then season to taste with fish sauce if necessary. Spoon the mixture onto rice crackers, drizzle each with a little coconut cream, and garnish with sesame seeds and mixed cress to serve.