Hiramasa Kingfish Sashimi
Hiramasa Kingfish Sashimi
With yuzu miso ponzu dressing & caviar. A delicate Japanese inspired dish with bold flavours.
- 250 g Hiramasa kingfish fillet, cleaned & skin removed
Yuzu miso ponzu dressing
- 150 ml grapeseed oil
- 60 ml soy sauce
- 60 ml ponzu shoyu (or yuzu juice, ponzu sauce)
- Zest of 1 Lime (or yuzu)
- 1 tbsp lime juice
- 3 cloves garlic (crushed or finely grated)
- 1 tbsp tbsp black pepper
- 75 g brown miso
- 15 ml mirin
- 15 ml sake
Garnish
- 1 green chilli (finely sliced set aside in lemon juice)
- Pinch of chives (2 cm chop)
- 3-4 tsp salmon caviar (or Oscietra caviar)
- Micro red shiso leaves (or other micro herbs to garnish
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Prepare the kingfish, and trim all unwanted trim to leave a perfect clean fillet. Portion into 2-3mm thick slices, season with salt and black pepper then set aside in a bowl over ice to keep the sashimi nice and cold.
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For the dressing, combine all ingredients together and blend with a stick mixer (or mixer) until smooth. Strain through a fine sieve and place into a squeeze bottle (or a small jug). Keep in the fridge until ready to use (keeps for a few days).
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To serve, place 6 pieces of kingfish on a long narrow plate, add a slice of chilli inside each, top with a little caviar and a few chives. Dribble a little dressing around the plate (or over the kingfish), scatter a few micro herb leaves, season and enjoy! Add a little extra dressing to a small bowl for those that want extra dipping.
