There's always seafood at a Kwong Christmas, of course, because we're Cantonese and we love it. Everyone in my family especially loves sashimi, which really lends itself to the Australian summer.
600g sashimi-grade yellowtail kingfish fillet
1-2 large red chillies, finely sliced
Sichuan pepper and salt (see recipe)
⅓ cup quality brown rice vinegar
¼ cup brown sugar
¼ cup water
⅓ cup quality organic tamari
1 tbsp sesame oil
1 tbsp quality extra virgin olive oil
1 tbsp finely grated ginger
1 tbsp finely grated white onion
1. Using a very sharp knife, cut fish into 5mm slices and arrange on platter.
2. Pour vinegar into a heatproof bowl. Place sugar and water in a small pan and bring to the boil. Then turn the heat down to medium and allow to caramelise until it is dark brown – this will take about 5 minutes. Just before caramel begins to smoke, take from heat, quickly pour into vinegar bowl and whisk well. Add tamari, sesame oil and whisk well. Add extra virgin olive oil and whisk well, then stir through ginger and onion.
3. Drizzle dressing over kingfish, garnish with red chillies and sprinkle with Sichuan pepper and salt, serve immediately.
Serve with my newspaper roasted ocean trout with black bean and ginger and spiced fried cauliflower and chickpeas for a Kwong family Christmas feast.