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White + Wong’s Kingfish Sashimi

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.

 KINGFISH DRESSING

1/3 cup nuoc cham (recipe below)

1⁄4 cup coconut cream

3 tsp chilli paste (recipe below)

Juice of 1 lime

 

KINGFISH PLATE

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

 

METHOD:

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.

 

NUOC CHAM

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

METHOD

Whisk all of the ingredients together until the sugar is dissolved.

 

CHILLI PASTE

MAKES 3⁄4 CUP INGREDIENTS

20 dried red chilli

6 cloves garlic

60ml wine vinegar

 

METHOD

Place all the ingredients in a food processor and blitz to a smooth paste.

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