Summer Kingfish Sashimi

Shaun Presland
Cook time 10 to 15 minutes
Servings 6 as Entree


1 x 600g piece sashimi-grade yellowtail kingfish fillet, skin off, pin-boned
½ telegraph cucumber
1 clove garlic, grated
2 nashi pears, peeled and cut into matchsticks
2 oranges, segmented
½ punnet baby coriander
50ml macadamia nut oil
2 tsps white sesame seeds, toasted (see notes)

Yuzu Lemon Soy Dressing
1½ tablespoons yuzu juice (see notes)
1½ tablespoons lemon juice
1½ tablespoons dark soy sauce

Summer Kingfish Sashimi


To make the Yuzu Lemon Soy Dressing, combine all ingredients in a screw-top jar and shake.

Use a vegetable peeler to slice ribbons from the cucumber, avoiding the seedy core. Set aside. Slice kingfish on the bias into bite-sized pieces (about 20g/slice). Arrange slices on a serving platter, smear a tiny bit of garlic on each piece and garnish with pear, orange, cucumber and baby coriander. Drizzle the fish with dressing and oil, sprinkle with sesame seeds and serve.

Notes: Toast sesame seeds in a dry frying pan for a few minutes until lightly coloured – watch them closely as they burn easily. Yuzu is a Japanese citrus, yuzu juice is available from specialist Asian grocers.