Voorgerecht

Kingfish Yellowtail Sashimi

25 minVoor 2Nutri-Score B€€€

25 min

Voorgerecht

recept van

@mile_pupovac

wat je nodig hebt

2 personen

kingfish (yellowtail, sashimi-grade) (very fresh, sashimi-grade, skin and pin bones removed)Vis300 g
soy sauce (for dipping)Voorraadkast60 ml
wasabi paste (ready to serve)Voorraadkast10 g
pickled ginger (thinly sliced)Voorraadkast20 g
daikon radish (finely julienned, iced)Groente en fruit100 g
shiso leaves (fresh, for garnish)Groente en fruit4 stukken
lemon (cut into wedges)Groente en fruit1 stuk
flaky sea salt (for finishing)Kruiden en specerijen2 g

per portie

224kcal

wat je gebruikt

stap voor stap

Chill and prepare the fish
- Keep the kingfish (yellowtail) very cold until the last moment.
- Pat the fillet dry with paper towel and remove any pin bones or dark bloodline.
Stap 1
Slice the sashimi
- Using a long, sharp sashimi knife, cut the fillet against the grain into slices about 5 mm thick.
- Make each cut in a single, smooth drawing motion without sawing.
- Arrange the slices slightly overlapping on the chilled plate.
Stap 2
Prepare the garnishes
- Julienne the daikon radish and soak it in iced water until crisp, then drain well.
- Shape the wasabi into a small quenelle and set out the pickled ginger.
- Cut the lemon into wedges.
Stap 3
Plate and serve
- Place the daikon nest and shiso leaves on the plate next to the fish.
- Add the wasabi, pickled ginger and lemon wedges.
- Finish with a pinch of flaky sea salt.
- Serve immediately with soy sauce for dipping.
Stap 4