King­fish Sashimi with Pick­led Gin­ger Syrup

A zingy ap­pe­tiser with bursts of sweet­ness from cubed green ap­ple. The gin­ger syrup is the pick­ling liq­uid used for mak­ing Ja­panese pick­led gin­ger.

Dish - Everyday Dish - - Recipes -

2 ta­ble­spoons pick­led gin­ger syrup, plus ex­tra to serve 1 tea­spoon soy sauce, plus ex­tra to serve 450 grams raw king­fish, thinly sliced 1 green ap­ple, cut into small cubes ⅓ cu­cum­ber, cut into small cubes 2 radishes, thinly sliced ½ green chilli, thinly sliced ⅓ cup shelled edamame beans spring onion mi­cro greens or other mi­cro greens wasabi and pick­led gin­ger, to serve In a small bowl, com­bine the pick­led gin­ger syrup and soy sauce. Place the thin slices of king­fish on a large plate. Pour over soy and gin­ger syrup mix. Leave to mar­i­nate for 10 min­utes.

Serve king­fish lay­ered with cubed ap­ple and cu­cum­ber, sliced radish and green chilli, edamame beans and spring onion mi­cro greens. Serve with ex­tra soy sauce, pick­led gin­ger and wasabi. Serves 4 as an en­tree

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