- serves 4 people
- preparation 15 minutes
- difficulty Easy level
Ingredients
- 400 g piece sashimi-grade skinless kingfish
- 100 ml verjuice
- Davidson plum powder, to sprinkle
- 100 g toasted black sesame seeds
- 100 ml extra virgin olive oil
- 1 blood orange, peeled and white pith removed, cut into small dice
- 1 punnet sea grapes, picked
- 1 punnet micro chives, finely sliced
Instructions
- Slice the kingfish sashimi-style and place on a tray in four separate portions.
- Drizzle with the verjuice, then sprinkle all over with the Davidson plum powder and toasted sesame seeds. Drizzle over the oil to cover the fish evenly.
- Using a pastry scraper or wide spatula, transfer the fish to serving plates. Scatter with the blood orange pieces, sea grapes and chives. Serve immediately.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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