Ingredients
500g sashimi-grade kingfish
80g umeboshi (japanese salty sour plums) seeds removed and finely chopped
400g spring onion, green section only finely chopped to yield 4 tbspn
10g Vino Cotto
To taste freshly cracked black pepper
To taste salt flakes
7g chives finely chopped
500g sashimi-grade kingfish
80g umeboshi (japanese salty sour plums) seeds removed and finely chopped
400g spring onion, green section only finely chopped to yield 4 tbspn
10g Vino Cotto
To taste freshly cracked black pepper
To taste salt flakes
7g chives finely chopped
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Methods
1
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.
METHOD
2
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.
3
In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.
4
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.
5
Maggie's Tip: Raw fish needs to be kept chilled to the moment it is to be served.
1
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.
METHOD
2
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.
3
In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.
4
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.
5
Maggie's Tip: Raw fish needs to be kept chilled to the moment it is to be served.
