Sashimi of Kingfish with Umeboshi and Vino Cotto Recipe

Name: Sashimi of Kingfish with Umeboshi and Vino Cotto Recipe
Prep time: 15 min
Yield: 4
Ingredients: 500g sashimi-grade kingfish, skin & blood line removed; 80g umeboshi (japanese salty sour plums), seeds removed & finely chopped; 1/3 cup finely chopped spring onion greens; 2 tspn Maggie Beer Vino Cotto; 1 tbspn Maggie Beer Extra Virgin Olive Oil; Sea salt and freshly cracked black pepper, to season; 2 tbspn finely chopped chives