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Rick Stein Nigella Lawson Peter Evans Iron Chef

Kingfish sashimi, Persian feta, ginger and shallot

You can use any good quality fish for this canapé.

Ingredients

  • 200g good quality kingfish
  • Sea salt
  • Freshly ground black pepper
  • 50g persian feta
  • Dressing
  • 50g ginger
  • 100ml sugar syrup (see below)
  • 50ml vinegar
  • 1 shallot, peeled and finely diced
  • 1 tablespoon soy sauce
  • Splash extra-virgin olive oil
  • sugar syrup
  • 500g white sugar
  • 500ml (2 cups) cold water
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Method

  1. For the sugar syrup, put sugar and water in a saucepan and boil until sugar dissolves. Makes about 1 litre. Sugar syrup lasts for a long time and is handy to have made up. Store in a sterilised jar in the refrigerator.
  2. For the dressing, peel and slice ginger very thinly with a sharp knife (or mandolin if you have one). Blanch in boiling water for 2 minutes and refresh in cold water three times. Heat sugar syrup and vinegar together and pour over blanched ginger. Let cool, place in fridge for at least a couple of hours for flavours to develop.
  3. To serve, dice ginger as fine as you can (retaining pickling liquor), mix with shallot and soy sauce, olive oil and a splash of pickling liquor. Slice kingfish thinly with a sharp filleting knife, season and drizzle with ginger and shallot dressing. Twist the kingfish into the shape of a rose and serve on Chinese spoons, lavosh bread or another type of biscuit. Finish with crumbled Persian feta.
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