Kingfish sashimi with sesame ponzu dressing

Name: Kingfish sashimi with sesame ponzu dressing
Cook time: 30 min
Yield: 4-6 as part of a shared meal
Cuisine: Japanese
Ingredients: 2 tbsp dried wakame seaweed; 200g edamame pods; 100g snow peas; 1½ lebanese cucumbers; 350g sashimi-grade Hiramasa kingfish; 1 tbsp furikake seasoning

Neil Perry

October 13, 2015

Kingfish sashimi with sesame ponzu dressing.William Meppem

easyTime:< 30 minsServes:4-6 as part of a shared meal

Traditional Japanese flavours come to the fore in this delicate sashimi dish. It is best served as part of a shared meal.

Ingredients

2 tbsp dried wakame seaweed
200g edamame pods
100g snow peas
1½ lebanese cucumbers
350g sashimi-grade Hiramasa kingfish
1 tbsp furikake seasoning

For the dressing

½ tsp hon dashi powder
4 tbsp soy sauce
2 tbsp lemon juice
1 tbsp rice vinegar
2 tsp mirin
2 tbsp sesame oil
1 tbsp roasted white sesame seeds
1 tbsp soy sauce, extra

HOT TIPS

Hon dashi is a powdered stock with a wonderful umami flavour. It's great to have in the pantry to add to soups, sauces and dressings.
Most supermarkets sell frozen edamame. Blanch in hot water and remove from their pods.
Furikake, originally used on top of steamed rice, makes a great flavour addition to raw salads. It's a mix of ground dried fish, sesame seeds, seaweed, sugar and salt.

Method

SOAK THE DRIED wakame in tepid water for 10-20 minutes to reconstitute. Drain, blanch in hot water to soften, then refresh in cold water to retain the green colour. Wrap wakame in absorbent paper to extract excess moisture, then shred into fine strips.
BLANCH THE EDAMAME in boiling salted water for about 4 minutes, until al dente (cook a few minutes less if using frozen edamame as these have usually been precooked). Remove, refresh in cold water, then remove the beans from their pods.
BLANCH THE SNOW PEAS in boiling salted water for about a minute, until al dente. Refresh in cold water. Top and tail, then finely slice.
USING A MANDOLIN, finely slice the cucumber into rounds.
FOR THE DRESSING, dissolve the hon dashi in 3 tbsp hot water. Combine all the ingredients except the extra soy sauce and whisk together. Taste, then whisk in extra soy to your liking.
USING A VERY SHARP KNIFE, cut the kingfish evenly into slices about 5-8mm thick.
IN A BOWL, mix wakame, edamame, snow peas and cucumber. Arrange salad on a platter next to the kingfish slices, garnish with dressing and furikake seasoning, then serve.