Sashimi of kingfish with finger lime, mint and chilli
Kingfish has similar richness to salmon or trout, but it is less oily and its flavour profile really suits the citric intensity of native finger limes. Often people default to salmon, ocean trout or tuna when eating fish raw, but kingfish works just as well – if not sometimes better.
Simple sashimi: kingfish with finger lime, mint and chilli. Photo: Bonnie Savage
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600g sashimi-grade kingfish (you could also try this recipe with salmon or ocean trout)
quality salt flakes (such as Murray River) and freshly ground black pepper
2 spring onions, white part only, very finely sliced
2 bullet chillies, finely sliced
4 finger limes (finely diced lemon or lime segments could work instead of finger lime)
10 mint leaves, torn, shredded or left whole if tiny
80ml best quality extra-virgin virgin oil
1. Slice the kingfish into five-millimetre-thick slices and lay straight onto a serving platter.
2. Season the fish with salt and pepper, and scatter over the spring onion and chilli.
3. Pierce the limes and squeeze the lime "caviar" out onto the fish. Scatter over the mint and drizzle generously with oil. Serve immediately.
Suggestion: Serve this as an elegant individually plated entree or, if entertaining a crowd, on a large platter with pane croccante (a type of crispbread) or charred bread smothered with creme fraiche on the side.
Tip: Take this dish in an Asian direction by adding one tablespoon of tamari to the dressing and sprinkle the fish with toasted sesame seeds.
Styling: Deborah Kaloper; platter from Safari Living; spoon from Jardan; background from The Establishment. Studios