Sashimi of Kingfish with Quandong and Finger Limes

Thinly slice the Kingfish across the grain and divide into four to five equal portions, then lay each portion in a line (overlapping each piece) onto a piece of cling film. You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.

To make the quandong mixture, place the quandongs and verjuice into a mixing bowl, then place into a microwave for 40 seconds, this will warm the verjuice and start to soften the quandongs. Remove from the microwave and allow to sit for 10 minutes.

Spoon out the quandongs from the Verjuice and finely chop, then return the quandongs back into the Verjuice. Set aside.

Cut the finger limes down the middle lengthways, then using a small spoon scoop out the pulp, then add this to the quandong mixture along with the olive oil & vino cotto. Mix together well.

Lay a serve of the kingfish onto a serving plate, spoon over some of the quandong mixture (dividing into 4 to 5 equal portions).

Sprinkle each dish with the small lemon verbena leaves and dress the kingfish with a drizzle of extra virgin olive oil just prior to serving.

Maggie Beer
Cooking Hampers

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