Kingfish Sashimi

Recipes author Winston Zhang
  • Prep. time 15 min
  • Cook time 5 min
  • # Ingredients 4
  • Serves 4
  • Difficulty Easy

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


  • 400gm Sliced king fish sashimi
  • 100gm Pickle daikon
  • 20gm Diced grapefruit
  • 50ml Truffle ponzu dressing


  1. Step 1

    Prepare the Kingfish:

    • Sliced kingfish into thin slices 0.2 cm thick
    • Layout the sliced kingfish on the serving plate
  2. 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.
  3. 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.
  4. 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.