Kingfish sashimi with apple and coriander salad

This is simply an assembly job salad. No cooking needed (fantastic!) and super light for a lunch entrée or even a light summer dinner. Scoop a mixture of all the ingredients onto a prawn cracker for a perfect mouthful.

Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 400 g sashimi-grade kingfish fillet, thinly sliced
• 2 granny smith apples, cut into matchsticks
• 1 cup coriander leaves
• 1 cup mint leaves
• ½ cup Vietnamese mint leaves
• 2 spring onions, thinly sliced
• 80 g (½ cup) roasted peanuts, roughly chopped
• prawn crackers and lime wedges, to serve

Chilli dressing

• 2 tsp sambal olek (chilli paste)
• 2 tsp caster sugar
• 1 lime, juiced
• 1 tbsp light soy sauce
• 2 cm piece peeled ginger, finely grated

Instructions

1. For the chilli dressing, place all the ingredients in a bowl and whisk to combine. Set aside.
2. Place the kingfish on a large serving plate in a single layer, Top with the apple, then the herbs, spring onion and peanuts. Drizzle with the chilli dressing and serve with the prawn crackers and extra lime wedges on the side.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

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.