Gastronomixs

Yellowtail kingfish larb

The South African born Ivor Jones grew up in Cape Town and he has always been fascinated by food. He loves the way that it brings people together, forms the centre of celebration, and creates the platform to play and experiment. In 2006, Ivor graduated from the South African Chefs Academy in Cape Town. After which he worked with chef Luke Dale-Roberts at La Colombe and The Test Kitchen for ten years. Both of these restaurants are renowned around the world and The Test Kitchen has featured in the list of The World's 50 Best Restaurants for several years.

In December 2016, Ivor and Liam Tomlin opened Chef's Warehouse on the beautiful estate of the relatively small Beau Constantia wine farm. When dining at Chef's Warehouse, you look out over the vineyards in the valley and have the honour of enjoying one of the most beautiful views that you can have from a restaurant. In 2018, Chef's Warehouse at Beau Constantia was named the best restaurant by a panel of top chefs from Cape Town. 

Ivor is inspired by cuisines from across the world, but still prefers locally produced food. His cooking style is informal, which is expressed in a signature tapas menu for two and the relaxed atmosphere in the restaurant.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Yellowtail kingfish larb

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

ml

lime juice

300

ml

fish sauce

8

 

chillies, finely sliced

10

 

kaffir lime leaves, finely chopped

1

clove

garlic, grated

1

thumb-size piece

ginger, grated

30

g

palm sugar

View this component

500

g

coconut

30

g

palm sugar

As needed

 

sea salt

200

ml

coconut oil

1

clove

garlic, grated

As needed

 

yellowtail kingfish

As needed

 

kaffir lime leaves, thinly sliced

As needed

 

mint, thinly sliced

As needed

 

Thai basil

As needed

 

purple or green shiso

As needed

 

spring onion, thinly sliced

As needed

 

coriander shoots

Preparation method: larb dressing
  • Mix all the ingredients well.
  • Taste the dressing: the flavour should be alive, quite strong, and punchy.
Preparation method: coconut crumb
  • Toast the fresh coconut (in pieces) in a fireplace or oven until golden brown.
  • Pound the coconut with the palm sugar, mix well, and season with the sea salt until you have a sweet and salty mix.
  • If you like, you can add some puffed jasmine rice to the crumb for more texture.
Preparation method: coconut oil infused with raw garlic
  • Heat the oil to 80°C and add the raw garlic.
  • Keep in a warm place. 
Finishing and presentation
  • Slice the yellowtail kingfish into thin pieces.
  • Layer the thinly sliced kingfish on the bottom of the plate and give it a good lashing of the larb dressing. Use at least 40ml (depending on how much you are making).
  • Dress the dish with a good amount of each herb.
  • Then use around 2 tablespoons of the coconut oil to dress the plate.
  • On the side, place a plate with the coconut crumb to use for dipping the fish in.

Previous page