Sashimi of Kingfish with Umeboshi and Vino Cotto

INGREDIENTS

  • 500g Sashimi-grade Kingfish
  • 80g Umeboshi (Japanese salty sour plums)
  • Spring onion
  • To taste Freshly cracked black pepper
  • To taste Salt flakes
  • 1/2 bunch Chive
Print Recipe

Description: Kingfish is a farmed fish therefore it”s available all year round. It lends itself particularly well to spring and summer meals although when wanting to balance a rich meal at any time of the year – this fish creates a beautiful balance.

Thinly slice the Kingfish across the grain and divide into four equal amounts, then lay each portion in a circle (overlapping each piece) onto a piece of plastic wrap.

Tip: You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.

In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.

To plate up, take a layer of plastic wrap with the Kingfish and flip it onto a serving plate, then dress the centre with the Umeboshi mix, sprinkle with the chives and drizzle with some Extra Virgin Olive Oil just before serving.

Maggie”s Tip: Raw fish needs to be kept chilled to the moment it is to be served.