Kingfish sashimi with preserved lemon and harissa dressing

You'll need very fresh fish for this recipe, which will be sweet and tender and come together with the punchy topping in perfectly balanced mouthfuls.

Kingfish sashimi with preserved lemon and harissa dressing Credit: Adam Liaw

• serves

  2

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 Lebanese flatbread
• 2 tbsp extra virgin olive oil
• 1 tsp zaatar
• 400 g sashimi grade kingfish (preferably a centre piece), thinly sliced
• 2 tsp toasted sesame seeds
• 1 cup coriander leaves
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• crispy shallots, to garnish

Preserved lemon and harissa dressing

• 1 ½ tsp harissa
• ½ preserved lemon quarter, finely chopped
• 2 tbsp lemon juice
• 1 tsp sesame oil
• 1 ½ tsp caster sugar
• 1 tbsp rice wine vinegar
• ¾ tsp salt flakes, or to taste

Instructions

1. Preheat an overhead grill to high. Place the flatbread on a baking tray, drizzle with the oil and scatter with zaatar. Cook under the grill for 3 - 4 minutes or until golden and crisp.
2. Meanwhile for the dressing, combine all the ingredients in a small bowl.
3. Arrange the kingfish on a serving platter. Drizzle the dressing over the top, then scatter with the toasted sesame seeds, herbs and crispy shallots. Break the flatbread into large pieces and serve on the side.

 

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.