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.