Kingfish sashimi salad

Kingfish sashimi salad
Kingfish sashimi salad Photo: Marco Del Grande

Shiso is a Japanese herb with green or purple leaves. It has a peppermint and lemon-like aroma. The purple variety gives the best contrast in this salad.


100ml soy sauce

30ml lemon juice

125ml vegetable oil

1 garlic clove

15ml mirin

25ml rice wine vinegar

30g castor sugar

10g kombu (dried seaweed sold at Asian stores)

1 small carrot, cut into fine strips

½ small cucumber, cut into thin slices

1 small avocado, sliced

1 handful snow pea tendrils or sprouts

400g kingfish, trimmed and skin removed

1 tbsp baby shiso leaves


Combine soy, lemon juice, oil, garlic, mirin, vinegar, sugar and kombu and blend with a stick or bar blender until kombu has broken up. Stand for 1 hour, strain, discard kombu and garlic. Combine carrot, cucumber, avocado and snow pea tendrils in a bowl. Dress with soy dressing and divide between four plates. Slice kingfish and lay over salad. Dress kingfish and arrange shiso leaves on a plate just before serving.