Summer 2018

Kingfish Sashimi with Pickled Japanese Pink Turnip and Celery, Miso Dressing, Sesame and Shiso

IN Noosa food writer, Matt Golinski dishes up a Kingfish Sashimi recipe for you to enjoy this summer.

Serves 4

Ingredients

• 400gm fresh Yellow Tail Kingfish, skin and bloodline removed
• 100gm Japanese pink turnips, finely julienned
• 100gm celery, julienned
• 30gm pickled ginger, finely julienned
• 50ml pickled ginger liquid
• ½ tsp salt
• 30gm white miso
• 30ml light soy sauce
• 15ml rice vinegar
• 1 tsp sesame oil
• 1 tsp sesame seeds, lightly toasted
• ¼ cup shiso leaves

Method

1. Mix together the turnip, celery, pickled ginger, ginger juice and salt and leave to stand for 10 minutes.
2. Whisk together the miso, soy, vinegar and sesame oil.
3. Slice the kingfish across the grain into 3mm slices and arrange on a platter or individual plates.
4. Drizzle with miso dressing and arrange pickled vegetables on top.
5. Sprinkle with sesame seeds and fresh shiso leaves.

Wine to serve

Pretender
2018 Chaffey Brothers ‘Not Your Grandma’s’ Riesling, Eden Valley SA $18-23
Perfect
2018 Jim Barry McKay’s Single Vineyard Riesling, Clare Valley SA $30-35
Pretentious
2018 Lark Hill Riesling, ACT $45-50