Sunday, March 18, 2012

Kingfish Sashimi with coconut, lime and chili

This dish was an attempt at replicating a dish that I absolutely love at my favourite restaurant, Chin Chin. I used sashimi grade kingfish purchased from the Queen Vic Market- only ever use sashimi grade fish if you are ever going to serve it raw. This means the fishmonger has ensured it is the freshest, best cut available and has stored it in a certain way.

This was very easy to make, and obviously you have to be a fan of sashimi or cured fish in order to enjoy it. Even though it appears to be raw, it technically isn't, as the acid in the lime juice slowly cooks the fish.

To prepare, take your sashimi grade fillet of kingfish and slice against the grain into bite size thin slices. Put these in a bowl and add- juice and pulp of two limes, a dash of fish sauce, one red chilli chopped into fine pieces and two spring onion stems sliced thinly. Marinate for two hours.

To serve, mix a large handful of mint and vietnamese mint through the fish. Arrange on a plate and drizzle with coconut milk (I only used about a tablespoon). Garnish with some extra herbs and chili.

Such an easy, tasty dish that is sure to impress your friends! Also a talking point, and extremely healthy! Feel free to ask me any questions at all about the dish if you plan to give it a try.

L x


  1. Had this dish yesterday at Chin Chin and WOW! Thanks for this

    1. Isn't it a fabulous dish Marg? I tell everyone who goes there that they MUST try it. Obviously this recipe doesn't completely rival Chin Chin's, but it definitely hit my craving on the head... and was a little cheaper too ;)

  2. How did this compare to Chin Chin's? I LOVED it there! I plan on trying this on some friends (aka guinea pigs)very soon, anything you'd change/add next time??

    Thank you for this!

    1. I don't think anything could compare to Chin Chin's, it is that good! But this was definitely enjoyable as a 'home' effort. I think before I make it again I would invest in a good knife that can slice the sashimi a little thinner as mine was a little chunky.
      Fish-wise, make sure you get the best cut possible from a good market or fishmonger.
      The dressing was beautiful, a good combination of chili, zestiness and creaminess. You could fix it to your tastes, eg. more lime if you want extra zesty, more or less chili, more herbs if you wanted to make it more of a salad.

      I really enjoyed it though. Also, you can reassure your guests if they are worried about the raw fish (some of my friends would be!) that the juice technically cooks it ;)

  3. Thanks so much for this recipe. I've been obsessed with that dish for a while. Caught some trigger fish while deepsea fishing which makes for great ceviche. Thought it would go well with this kind of dish and it delivered.


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