Sake's Hiramasa kingfish sashimi

Name: Sake's Hiramasa kingfish sashimi
Cook time: 30 min
Yield: 2-4 as part of an entree
Cuisine: Japanese
Ingredients: 120g fillet of kingfish, cleaned and skin removed

Min Kim

August 3, 2015

Sake's Hiramasa kingfish sashimi dish.Supplied

easyTime:< 30 minsServes:2-4 as part of an entree

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.

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

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.)