Hiramasa Kingfish Sashimi

Hiramasa Kingfish Sashimi


Ingredients

450 g Hiramasa kingfish, thinly sliced (keep aside and refrigerate)

Pickled vegetables:

250 g daikon, cubed
200 g watermelon radish, quartered
500 ml red wine
250 ml water
100 g sugar
2 star anise
1 tsp fennel seeds
1/2 stick cinnamon

Pickled jalapenos:

100 g jalapenos, thinly sliced
200 ml lemon juice
100 ml water
60 g caster sugar

Wasabi mayonnaise:

300 g kewpie mayonnaise
70 ml yuzu juice
20 g wasabi powder

Sun-dried tomato vinaigrette:

150 ml grape seed oil
50 g sun-dried tomatoes
75 g light soy sauce
7 g sea salt
2 g black pepper
200 g white onion, grated
350 ml rice vinegar

Pistachio salt:

200 g pistachios, toasted
70 g dried chilli flakes
100 g fine salt

To serve:

2 oranges, skinned and cut into segments
1/2 bunch dill, picked off the stem
Mixed seasonal salad or microgreens (1 handful per plate)

Method

Pickled vegetables:

Bring all ingredients, except daikon and radish, to the boil over a high heat.

Allow liquid to cool completely and pour over daikon and radish separately.

Refrigerate and allow to pickle for at least two hours.

Pickled jalapenos:

Bring all ingredients, except jalapenos, to the boil.

Allow liquid to cool completely and pour over jalapenos.

Refrigerate and allow to pickle for at least one hour.

Wasabi mayonnaise:

Combine all ingredients together with a whisk to ensure no lumps remain. Season to taste with salt.

Sun-dried tomato vinaigrette:

Combine all ingredients together in a blender.

Pistachio salt:

Combine chilli and salt in a spice grinder until fine. Add pistachio and lightly pulse until incorporated, but not fine, there should still be texture.

To serve:

Arrange king fish slices in a circle on each plate. Scatter pickled vegetables and jalapenos on top and add wasabi mayonnaise in small dots around the plate.

Scatter orange and dill and dress each plate with sun-dried tomato vinaigrette. Top with mixed salad greens in the centre and sprinkle over pistachio salt to finish.

Recipe provided by Cod's Gift