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Sunday, December 19, 2010

kingfish sashimi with honey & lime vinaigrette

This is an elegant first course to serve on Christmas day. Not only beautiful to look at but light enough not to spoil the large main course to follow.  


Serves: 4

400gm sashimi grade kingfish
100ml grapeseed oil
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons fresh lime juice
½ teaspoon soy sauce
Pinch salt
Pinch white pepper
Microherbs or shiso leaves, chopped chives and ground black pepper to garnish


Mix all the ingredients for the dressing together and shake well. Slice the kingfish into long thin pieces with a very sharp knife and lay them side by side on each plate. Spoon a little dressing over the top and scatter the plates with herbs and a few grindings of cracked pepper.

Kingfish Sashimi printable recipe, click here:

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