This dish features thinly sliced fresh kingfish topped with matchstick-cut ginger and pickled garlic. The key is pouring hot sesame and olive oil over the fish, which lightly cooks it and brings out its epic flavours. The final touches include soy sauce, spring onion, and toasted sesame seeds for a beautifully balanced sashimi.
Ingredients
- 200 g fresh kingfish, sliced
- 1 small knob of ginger, cut into matchsticks
- 2 cloves pickled garlic, thinly sliced
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 spring onions, finely sliced
- 1 tsp toasted sesame seeds
- 1 salt & pepper to taste
Instructions
- Prepare the Fish: Slice the fresh kingfish into thin pieces and arrange them on a serving plate.
- Add Ginger and Garlic: Top the fish slices with the matchstick ginger and thinly sliced pickled garlic.
- Heat the Oils: In a small pan, heat the sesame and olive oil until smoking hot.
- Pour Hot Oil Over Fish: Carefully pour the hot oil over the fish, ginger, and garlic, lightly cooking the kingfish and releasing the aromas.
- Add Final Touches: Drizzle with soy sauce, sprinkle with spring onions and toasted sesame seeds, and finish with salt and pepper to taste.
Tried this recipe?Mention @eatwhatyoukill.co or tag #eatwhatyoukill!
Auckland based Father, Husband, Spearo, and owner of Pinnacle Electrical.
