Some like it hot, but what if you’re craving the perfect balance of heat and flavour? Nothing beats Thousand Apologies Kingfish Sashimi. Bright, vibrant, and dare we say, effortlessly addictive. Once you've tasted it, you'll wonder how you ever lived without it.
With vibrant flavours that pack a punch and a mild but mighty sauce, this dish has your tastebuds dancing (without the burn). It’s heat, it’s zest, and it’s pure, refreshing bliss. Unleash the taste of summer with Kingfish Sashimi!
Ingredients
3 cloves garlic, peeled
1.2-inch piece of ginger, peeled
8 coriander roots
3 long green chillies, roughly chopped (add more for extra heat)
3 tbsp Thousand Apologies Finger Lime x Jalapeño hot sauce
1–2 limes, juiced
200 ml Kara coconut cream, chilled in the fridge for at least an hour
300 g sashimi-grade kingfish, finely sliced
¼ cup coconut batons, dry-roasted
1 long red chilli, julienned
Small handful of Vietnamese mint leaves
Method
1. Make the Green Sauce: In a mortar and pestle, bash the garlic, ginger, coriander roots, and green chillies with a pinch of salt. Add the hot sauce and lime juice, continuing to grind until a wet paste forms. Transfer the mixture to a blender and blend until super smooth. Taste and adjust seasoning to achieve a balanced hot, sour, salty, and sweet flavour. Strain the blended mixture through a muslin cloth.
2. Prepare the Coconut Cream: Whisk the chilled Kara coconut cream in a mixer until thick and foamy.
3. Plate the Dish: Arrange the kingfish slices on a plate, curling them slightly so they don’t lie flat. Spoon the green sauce over the fish, dot the coconut cream around the platter, and garnish with toasted coconut, red chilli, Vietnamese mint, and coriander leaves.
