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Raw Hiramasa Yellowtail Kingfish

Raw Hiramasa Yellowtail Kingfish
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Served with Fresh Coconut Cream, Pomegranate Seeds, Chilli & Lime.

Serves 4

Ingredients

  • 320 g hiramasa yellowtail kingfish fillet sashimi quality
  • 60 ml coconut cream
  • 1 red banana chilli finely diced
  • 1 lime segmented
  • 1 juice lime
  • 1 teaspoon sea salt
  • 1 pomegranate seeds extracted
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Method

  1. Finely slice the Kingfish about 2mm thin.
  2. Spread the slices evenly over a flat plate without overlapping, about 80g per serve.
  3. Drizzle a tablespoon of the coconut cream over the fish, then scatter over a confetti of finely diced chilli, as much or as little as you like.
  4. Dot on some diced pieces of lime flesh and about a teaspoon of fresh lime juice.
  5. Sprinkle with sea salt and pomegranate seeds.
  6. Serve well chilled.
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