Asian Kingfish Crudo
Restaurant quality at home!
Servings 4 people
Calories 102kcal
Equipment
- Chef Knives
- Chopping board
- Measuring utensils
- whisk
- mixing bowl
Ingredients
- 400 g kingfish or other sushi grade white fish
Dressing
- 2 tbsp olive oil
- 2 tbsp rice vinegar
- 1/2 tsp salt
- 2 tsp mirin
- 1 tsp sesame Oil
- 1 tsp gochujang paste
Garnish
- 24 pieces pickled ginger
- 20 leaves coriander
- 20 leaves micro shisho
- 4 tsp crispy shallots
- 1 spring onion finely chopped
- 1 tsp black sesame seeds
Instructions
- Mix all the dressing ingredients together and set aside
- Using the sharpest knife you have slice the kingfish into 1cm slices
- Lay the kingfish on a plate (artfully), drizzle 2 tbsp of the dressing over the kingfish
- Sprinkle/lay/use tweezers to place garnish onto dressed kingfish – depending upon how fancy you want to be!!
Notes
Tips/Tricks
- make sure your fish is as cold as you can get it – this will help to slice it cleanly if your knife isn’t razor-sharp. Even pop it in the freezer for 10 minutes
- store the fish & dressing in the fridge until ready to use so that it is cold when serving
- if you can’t get kingfish you can substitute snapper, tuna, Hamachi, bass will work instead – speak to your local fishmonger
- buy fresh – fresh is best when it comes to serving Crudo
- if you can’t get red shisho then add a little extra coriander. I like the minty licorice flavour it adds to the dish
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 2mg