Ingredients
- 200 g sashimi grade kingfish about 2 fillets, sliced thinly (ask your fishmonger to cut it for you)
Sauce
- 1/2 cup coconut cream
- 3 tbsp fish sauce
- 2 1/2 tbsp mirin or substitue 2 tbsp rice wine vinegar + 1/2 tbsp sugar
- 1 fresh lime juiced
To serve
- 1 red chilli finely sliced
- 1/4 cup coriander finely sliced
- 2 tbsp coconut shavings lightly toasted
Instructions
- Plate fillet on a plate. Set aside. Whisk coconut cream, fish sauce, mirin and lime juice in a medium bowl. Slowly pour the coconut dressing over the sashimi.
- Kingfish is best served sitting at room temperature for about 30 minutes. Garnish the kingfish with chilli, toasted coconut and coriander. Serve immediately and enjoy.
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