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Maggie Beer

Sashimi of kingfish with umeboshi and vino cotto

Sashimi of Kingfish with Umeboshi and Vino Cotto

Sashimi of kingfish with umeboshi and vino cotto

Kingfish is a farmed fish therefore it's available all year round. It lends itself particularly well to spring and summer meals although when wanting to balance a rich meal at any time of the year - this fish creates a beautiful balance.

Method

Step 1: Thinly slice the Kingfish across the grain and divide into four equal amounts, then lay each portion in a circle (overlapping each piece) onto a piece of plastic wrap.

Tip: You are then able to stack each portion on top of each other, cover and place into the fridge until ready to serve.

Step 2: In a mixing bowl place the Umeboshi, spring onion, Vino Cotto and Extra Virgin Olive Oil. Mix together well and season to taste.

Step 3: To plate up, take a layer of plastic wrap with the Kingfish and flip it onto a serving plate, then dress the centre with the Umeboshi mix, sprinkle with the chives and drizzle with some Extra Virgin Olive Oil just before serving.

Maggie's Tip: Raw fish needs to be kept chilled to the moment it is to be served.

Ingredients

  1. 80g umeboshi (japanese salty sour plums) seeds removed and finely chopped
  2. 400g 1 bunch spring onion, green section only finely chopped to yield 4 tbspn
  3. To taste salt flakes
  4. 7g 1/2 bunch chives finely chopped

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