This makes more dressing than you will need to dress the kingfish, but it's delightful to have in the fridge to marinate proteins or drizzle over smashed cucumbers for throw-together snacks on hot summer days.
500g sashimi kingfish
½ cup pineapple juice
¼ cup orange juice
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp freshly grated ginger
20g coriander leaves
150ml olive oil
1 jalapeno, finely sliced
sea salt flakes and black pepper
edible flowers to scatter (optional)
1. To make the coriander oil, blanch the coriander leaves in a saucepan of boiling water until vibrant green, about 30 seconds. Strain and add to a blender or food processor with the oil. Blitz to combine then strain through a fine mesh strainer. Set aside.
2. To make the dressing, combine all the ingredients in a bowl and using a fork, whisk to combine.
3. Add the pieces of kingfish to a platter. Drizzle over the ginger-ginger dressing, a tablespoon at a time until the fish is just dressed, not drowning. Add a few drops of coriander oil and scatter over the jalapeno slices and an edible flower or two if using. Season generously with salt and pepper and serve.
Tip: Dress the fish just before serving. If it sits in the dressing, the acidity will denature the protein in the fish, turning it opaque and firming the texture.
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