A decadent starter to serve, this Kingfish Sashimi is prepared the Fijian way with a fresh coconut dressing and a mix of tomatoes and herbs.
1/3 cup nuoc cham (recipe below)
1⁄4 cup coconut cream
3 tsp chilli paste (recipe below)
Juice of 1 lime
3 large heirloom tomatoes 480g fresh sliced kingfish
1 cup mixed cherry tomatoes, halved
A handful of mint leaves
A handful of coriander leaves
1 red chilli, thinly sliced
1/4 cup freshly grated coconut/ freeze-dried coconut
Flaky sea salt
1. To make the kingfish dressing, place the ingredients in a
small bowl and whisk until well combined.
2. Slice the tomatoes into discs. Assemble the plate in this order: tomatoes, slices of kingfish and cherry tomatoes. Drizzle the dressing over and garnish with the mint and coriander leaves, sliced chilli and coconut.
3. Sprinkle with sea salt.
MAKES JUST UNDER 1⁄2 CUP INGREDIENTS
2 tbs sugar
2 tbs white vinegar
2 tbs fish sauce
2 tbs water
Squeeze of lime juice
Whisk all of the ingredients together until the sugar is dissolved.
MAKES 3⁄4 CUP INGREDIENTS
20 dried red chilli
6 cloves garlic
60ml wine vinegar
Place all the ingredients in a food processor and blitz to a smooth paste.