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Raw Hiramasa Yellowtail Kingfish

Served with Fresh Coconut Cream, Pomegranate Seeds, Chilli & Lime.


  • 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


  • 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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