Hiramasa Kingfish Sashimi

Hiramasa Kingfish Sashimi


Ingredients

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

Pickled vegetables:

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

Pickled jalapenos:

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

Wasabi mayonnaise:

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

Sun-dried tomato vinaigrette:

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

Pistachio salt:

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

To serve:

2 oranges, skinned and cut into segments
1/2 bunch dill, picked off the stem
Mixed seasonal salad or micro greens (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.


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