Kingfish sashimi

Kingfish sashimi

At Home with Ben
Mark Roper

Kingfish is such a wonderful fish. Rich in omega-3 and 6 (brain food), it’s great simply chargrilled but raw like this it is awesome. With its natural oiliness and firm yet yielding texture, it’s the perfect fish for sashimi.

This dish is a great starter to any dinner party. It also makes a wonderful canapé or amuse-bouche, served as small bite-sized morsels on Chinese spoons. You can buy crispy fried shallots and garlic from good Asian stores.


Quantity Ingredient
1 x 1kg side of kingfish, skinned, pin boned, skin and blood line removed, (ask your fishmonger to do this)
2 tablespoons crispy fried shallots
2 tablespoons crispy fried garlic
1/2 teaspoon salt
1/2 teaspoon caster sugar
1 punnet coriander cress, to garnish


Quantity Ingredient
3 french shallots
3 jalapeno chillies, deseeded
2 1/2 tablespoons lime or yuzu citrus juice
2 1/2 tablespoons shizu-infused rice vinegar
2 1/2 tablespoons tamari
100ml peanut oil
1 garlic clove
1 teaspoon grated ginger
freshly ground black pepper


  1. To make the dressing, place all the ingredients in a food processor and purée for 3 minutes. Strain through a fine sieve into a bowl positioned over ice and keep cold. Adjust the seasoning with a little salt and pepper if needed.
  2. Using a sharp knife, cut slices of kingfish from the fillet. To make sure your slices are presentable, use long, single slicing movements rather than a sawing action. Arrange the slices of kingfish on a long serving platter.
  3. Place the fried shallots and garlic, salt and caster sugar in a mortar and gently pound to coarse crumbs with a pestle.
  4. To serve, flood the serving platter with the dressing, pouring around the slices of fish rather than over them. Garnish the fish with the coriander cress and sprinkle with the ground shallot and garlic crumbs.
At Home with Ben
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