Kingfish Sashimi by Matt Golinski

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

Image source: IN Noosa Magazine

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

Serves 4

  • 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
  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

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

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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