NewsBite

Advertisement
Good Food logo

Sake's Hiramasa kingfish sashimi

Min Kim

Advertisement
Sake's Hiramasa kingfish sashimi dish.
Sake's Hiramasa kingfish sashimi dish.Supplied

Min Kim is the executive chef at Sake in Sydney's Double Bay. This delicate dish is best served as part of a shared Japanese meal.

Advertisement

Ingredients

  • 120g fillet of kingfish, cleaned and skin removed

For yuzu miso:

  • 150ml grapeseed oil

  • 55ml soy sauce

  • 100ml yuzu juice

  • Zest of yuzu

  • 80ml garlic puree

  • 20g black pepper

  • 60g white miso

  • 15ml mirin

  • 15ml sake

  • For garnish:

  • 1 shishito (Japanese chilli or pepper), finely sliced (reserve in lemon juice until served)

  • pinch of chives, chopped in 2cm lengths

  • 3-4tsp Osetra caviar

Method

  1. Slice kingfish into 12 pieces, then season with salt and black pepper. Set aside.

    2. For yuzu miso, combine all ingredients together, then blend in a mixer until smooth. Strain through a fine sieve, and keep in a squeeze bottle.

    3. To serve, artistically place the slices of kingfish on a long, narrow serving platter. Place a little caviar or chives on each alternate piece. Sprinkle with shishito.

    4. Dribble a little of the dressing (approx 20ml) around the plate. (Alternatively, coat the kingfish in a little of the dressing for a more intense flavour.)

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

Original URL: https://www.watoday.com.au/goodfood/recipes/sakes-hiramasa-kingfish-sashimi-20150731-408w6.html