Kingfish with citrus dressing and daikon
Prep 20 mins
Serves 4 as a shared dish or entrée
Kingfish is one of the most beautiful fish to eat raw, sashimi-style, as it’s quite meaty and has a lovely oiliness. You can slice the fish and prepare the dressing a little ahead of time, leaving nothing to do at the last minute except plating.
300g sashimi-grade kingfish fillet, thickly sliced
200g daikon, cut into julienne
Handful of small soft herbs, such as cress and shiso, to serve
1 tbsp extra-virgin olive oil
1 tbsp yuzu juice (see note)
1 tbsp light soy sauce
Finely grated rind of ½ orange
1. For citrus dressing, combine ingredients in a bowl and taste for seasoning, adding extra soy or yuzu juice if required.
2. Arrange kingfish on a plate with mounds of daikon to the side. Scatter daikon with herbs. Dress fish with citrus dressing and serve.
N O T E
Yuzu is available from select growers when in season. If the fresh fruit is unavailable, use bottled yuzu juice, available from Japanese and some other Asian grocers.
Recipe and image by Eatable.