Davidson plum kingfish sashimi

"This kingfish dish is inspired by a Rockpool dish, but I’ve added some native ingredients and blood orange to make it my own. Davidson plum powder is light, tangy and a little bit sour. Sea grapes are an interesting native sea herb that bring in a salty taste and pearl like texture."

Davidson plum kingfish sashimi Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

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Favourite Ingredient

episode • The Cook Up with Adam Liaw • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

Ingredients

• 400 g piece sashimi-grade skinless kingfish
• 100 ml verjuice
• Davidson plum powder, to sprinkle
• 100 g toasted black sesame seeds
• 100 ml extra virgin olive oil
• 1 blood orange, peeled and white pith removed, cut into small dice
• 1 punnet sea grapes, picked
• 1 punnet micro chives, finely sliced

Instructions

1. Slice the kingfish sashimi-style and place on a tray in four separate portions.
2. Drizzle with the verjuice, then sprinkle all over with the Davidson plum powder and toasted sesame seeds. Drizzle over the oil to cover the fish evenly.
3. Using a pastry scraper or wide spatula, transfer the fish to serving plates. Scatter with the blood orange pieces, sea grapes and chives. Serve immediately.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Favourite Ingredient

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

26m

G