Kingfish Sashimi with Coconut Ponzu - Chef Recipe Jerry Mai

Kingfish Sashimi with Coconut Ponzu - Chef Recipe Jerry Mai


1 Kingfish fillet
1 Tbs fried shallots
1 Tbs shiso cress
1 Tbs lemon balm cress
Sea salt to taste

Coconut Ponzu Dressing:

100mL white soy sauce
300mL kombu
40mL soy
60mL mirin
150mL coconut water



Combine all ingredients and stir.

To prepare Kingfish fillet, skin the fish and remove the blood line. We use Hiramasa Kingfish as it is perfect for serving sashimi style.

Slice the prepared Kingfish into slices around 5mm thick. Lay on a plate, sprinkle with a little sea salt and dress with coconut ponzu dressing.

To serve, top with fried shallots, lemon balm and shiso cress.

Credits: Annam

Photo Credits: Annam

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