Ingredients
- 400g sashimi-grade (very fresh) kingfish
- 8 golf ball-sized radishes
- 4 medium-sized ripe tomatoes, seeds removed
- 100ml extra-virgin olive oil
- Salt and pepper
- 2 tbsp finely chopped chives
Method
If using kingfish fillets, skin the fish and remove the central bones on each fillet by cutting right through the flesh on either side of the centre. You will be left with two long, boneless pieces per fillet that are then easy to slice. Slice each piece very thinly across the fillet until all the fish has been done. Place the slices on a plate, cover and refrigerate until ready to serve. Wash and dry the radishes, removing the root end and top. Slice finely like the kingfish. Dice the deseeded tomato flesh and mix with a tablespoon of olive oil, seasoning with salt and pepper. To serve the dish, interleave the slices of kingfish and radish on a serving plate (or individual ones) in concentric circles. Place the tomato in the centre. Sprinkle the entire dish with the remaining extra-virgin olive oil and season with salt and pepper. Finally, scatter the chives on top and serve.
