Recipe: Kingfish Sashimi
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Kingfish Sashimi with Pickled Japanese Pink Turnip and Celery, Miso Dressing, Sesame and Shiso
Serves 4
Ingredients
400gm fresh Yellow Tail Kingfish, skin and bloodline removed
100gm Japanese pink turnips, finely julienned
100gm celery, julienned
30gm pickled ginger, finely julienned
50ml pickled ginger liquid
½ tsp salt
30gm white miso
30ml light soy sauce
15ml rice vinegar
1 tsp sesame oil
1 tsp sesame seeds, lightly toasted
¼ cup shiso leaves
Method
• Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.
• Whisk together the miso, soy, vinegar and sesame oil.
• Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.
• Drizzle with miso dressing and arrange pickled vegetables on top.
• Sprinkle with sesame seeds and fresh shiso leaves.
