Carpaccio of Kingfish with Vanilla and Coconut Dressing

Cook Time 15 minutes

Servings 4 as an entree

Ingredients

180g kingfish sashimi, thinly sliced 

½ French shallot, finely sliced

½ carrot julienned 

1 tbsp chives, to garnish 

Dressing 

70ml coconut milk 

Zest 1 lime, plus juice of ½ lime

½ tsp light soy

1 vanilla bean, seeds scraped

Method

For the dressing whisk all the ingredients together.

Place the sashimi evenly on a plate. Drizzle dressing over the fish and garnish with french shallot, carrot and chives and a little lime zest.