Ingredients
500g sashimi-grade hiramasa kingfish, thinly sliced
small handful baby shiso leaves
2 spring onions, cut julienne style
1 tsp black sesame seeds
Dressing
2 tbsp palm sugar
1/2 cup hot water
1/2 cup rice wine vinegar
1/2 cup Japanese soy
1/2 small red onion, peeled and finely grated
1/2 tsp black peppercorns, pounded in a mortar until fine
1/2 tsp Japanese mustard powder
1/4 cup vegetable oil
1 tsp sesame oil
Method
To make the dressing
Place the palm sugar in a small heavy-based saucepan and cook over medium heat, stirring occasionally until sugar is dissolved and resembles the colour of honey.
Remove from heat and add hot water to stop further caramelisation.
Pour rice vinegar into a bowl, with caramelised palm sugar, soy, grated onion, ground pepper and Japanese mustard and mix well. Stir in the vegetable and sesame oils.
To serve
Place sliced hiramasa kingfish on a lipped plate and drizzle generously with the sashimi dressing. Sprinkle with baby shiso leaves, julienned spring onions and sesame seeds.
Hot Tips
The sashimi dressing is perfect with any type of fish or shellfish.
The sashimi of kingfish is also great served on butter or red oak lettuce.
Refrigerate any leftover dressing and use in the next few days over steamed chicken or fish, in an Asian noodle salad or over iceberg lettuce.
