KING FISH SASHIMI

with Crispy Wontons, Soy and Ginger Dressing, Avocado, Nori, Radish



SERVES 6

For the sashimi

1 side of fresh kingfish (salmon) 3 whole ripe avocados 1 sheet of nori (sushi) paper, matchstick thin 2 bulbs radish, finely sliced 12 gow gee wonton wrappers


For the dressing

150ml Obento sushi/sashimi dressing

3 tablespoons rice wine vinegar

3 teaspoons caster sugar

1 spring onion, end trimmed, finely chopped

2 tablespoons finely grated fresh ginger

1 fresh red birdseye chilli, thinly sliced

2 teaspoons fresh lime juice

1 tablespoon of chopped cilantro

Start by removing the central line of bones from the kingfish fillet by separating the two halves of the fillet. Discard the bones. Gently remove skin (or have the fishmonger do it) from the kingfish and lay flat on a tray. Place the tray in the freezer for up to an hour to firm up the fish, this makes it easier to slice into even sashimi slices. For the dressing, place all ingredients into a bowl and whisk to combine. Leave to infuse for a few hours before serving to develop all the flavours. For the crispy wontons, carefully bring a small pan of canola oil up to 155 degrees. Drop one wonton sheet in to test the temperature of the oil. It should take a few seconds, but the sheet will rise to the top and will be bubbling. Continue to turn over and over so you get an even colour. When golden brown, remove from oil onto a tea towel and season with salt and pepper. Allow to cool. To assemble, roughly scatter about 100g of sliced kingfish over a chilled plate, season with pepper and a very light dusting of pink salt. Half the avocados and scoop out the flesh, slice into chunks and scatter over the top of the kingfish. With a sharp knife, slice the nori sheets in half, then half again and be sure to slice very finely, you need matchstick-thin pieces. With a very sharp knife or mandolin, slice the radish wafer thin and place into ice water. Now to serve. With the kingfish and avocado laid out neatly, scatter the radish over the top, drizzle with dressing and at the very last minute add the chopped nori sheet. Drizzle a tiny bit of olive oil and serve. Serve with cooked wonton crackers.


{words: Mark Hollandphotography: Taylah Hudson, Wander and Collect}