Enjoy this fresh sashimi salad bursting with flavour. 


  • 250g ASC certified sashimi grade kingfish fillet

  • 4 cups mixed rocket and spinach

  • Juice of 2 limes

  • 2 avocados, diced

  • Handful of fresh coriander

  • 1 chili

  • 1 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • Rock salt, to taste

  • Ground black pepper, to taste


  • 1.

    Mix rocket and spinach, lime juice, avocados, coriander, chili, olive oil, vinegar, salt and pepper in a large bowl well. Serve individual portions onto serving bowls.

  • 2.

    Slice the kingfish into 0.5cm wide pieces and place on top of each salad.

  • 3.

    Season with seaweed salt, pepper and chopped chillies to taste.


Exclusive recipe by Changing Habits with Aquaculture Stewardship Council

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