This Kingfish Sashimi with Pickled Daikon and Grapefruit is a light and elegant dish, perfect for a refreshing appetizer. Thinly sliced kingfish is delicately arranged and topped with tangy pickled daikon and juicy grapefruit segments. Finished with a luxurious truffle ponzu dressing, this recipe offers a delightful balance of flavors and textures.
Nutrition per serving
- Calories 82
- Fat 1.3g
- Saturates 0.5g
- Proteins 15.5g
- Carbs 3.1g
- Sugars 0.5g
- Salt 37.8mg
- Fibres 0.5g
Ingredients
- 400gm Sliced king fish sashimi
- 100gm Pickle daikon
- 20gm Diced grapefruit
- 50ml Truffle ponzu dressing
Instructions
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Step 1
Prepare the Kingfish:
- Sliced kingfish into thin slices 0.2 cm thick
- Layout the sliced kingfish on the serving plate
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Step 2
Prepare the Truffle Ponzu Dressing:
- Weight 100ml ponzu dressing
- Weigh 10ml Truffle oil
- Add into the ponzu dressing then mix it to combine.
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Step 3
Prepare Daikon And Grape Fruit
- Peeled daikon, then dice into 0.3cm dice.
- Place diced daikon into sushi vinegar then marinate for at least 2 hrs before using
- Peeled grapefruit skin, then take the segment out from the grapefruit, then dice into 0.5 cm size.
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Step 4
Assemble the Dish
- Arrange the sliced kingfish in the centre of the plate
- Place pickle daikon first in the middle of the kingfish 2 for each pcs of kingfish
- Place diced grapefruit segment on the top of the daikon
- Pour truffle ponzu dressing on the side of the plate.
- Season with some sea salt flakes and crush black pepper if you prefer.