Hiramasa Kingfish Sashimi

Hiramasa Kingfish Sashimi

With yuzu miso ponzu dressing & caviar. A delicate Japanese inspired dish with bold flavours.


  • 250g Hiramasa kingfish fillet, cleaned & skin removed
  • Yuzu miso ponzu dressing
  • 150ml grapeseed oil
  • 60ml soy sauce
  • 60ml 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 black pepper
  • 75g brown miso
  • 15ml mirin
  • 15ml 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


  • Step 1Prepare 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.
  • Step 2For 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).
  • Step 3To 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.

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