One of my favourite dish from Chin Chin, a popular Asian fusion restaurant in Melbourne, is a kingfish sashimi dressed with all the lovely vibrant Thai flavours and finished with a fragrant coconut cream. With the leftover king fish sashimi from the night prior, I tried recreating this dish from my food memory, and the result was spectacular.
Time: 20min prep and cooking
Serves: 2 as entree or 4 as appetiser
Ingredients
Kingfish Sashimi and Garnish
- 14 slices sashimi grade king fish
- 6 kaffir lime leaves finely sliced
- micro herbs (optional)
- Thai basil flowers (optional)
Green Dressing
- 2 tsp palm sugar
- 2 tsp Thai basil leaves finely sliced
- 2 tsp coriander roots finely sliced
- 1/3 tsp galangal finely grated
- 1 tsp long green chillies finely sliced
- 2 tsp fish sauce
- 2 tsp lime juice
- 1 tbsp grapeseed oil
Coconut Cream Dressing
- 160ml coconut milk
- 6 kaffir lime leaves
Method
1. Make the coconut cream dressing by crunching up and bruising kaffir lime leaves, put it in the coconut milk and heat it up gently over the stove top. Simmer on the lowest heat for 10min to let the kaffir lime leaves infuse with the coconut milk and the fragrance to release.
2. Make the green dressing by adding the Thai basil leaves, coriander roots, green chillies, grated galangal and palm sugar into a mortar and use the pestle to grind it into a smooth paste. Add the fish sauce, lime juice and grapeseed oil and mix well. Taste and adjust the flavour as required.
3. Place the king fish sashimi on a plate, dress with the green and coconut cream dressing, sprinkle with finely sliced kaffir lime leaves, and finish with Thai basil flowers and micro herbs.