Kingfish Sashimi Recipe

Recipe: Kingfish Sashimi

Image source: Contributed

Kingfish Sashimi with Pickled Japanese Pink Turnip and Celery, Miso Dressing, Sesame and Shiso

Serves 4


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


• 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.

About the Author /

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Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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