Warm kingfish sashimi-not-sashimi

In this take on sashimi (a Japanese dish of raw sliced fish), the kingfish takes a quick spin in the oven, and – after all being topped with herbs and spices – is finished with a little hot oil.

Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 250 g piece sashimi hiramasa kingfish loin
• 100 ml rice bran oil
• 2 tsp sesame oil
• 3 cm piece ginger, peeled and julienned
• 3 long red chillies, seeded and julienned
• 4 spring onions, julienned
• roasted sesame seeds, to garnish
• shichimi Japanese 7 spice chilli pepper powder, to garnish
• 100 ml ponzu sauce

Instructions

1. Preheat the oven 180˚C.
2. Slice the kingfish into thin slices and layer into a circle on an oven-proof plate. Place the plate in the oven for 90 seconds, then carefully remove and place on top of another plate so it won't damage your table.
3. Place the rice bran oil and sesame oil in a small frying pan over high heat until it gets smoking hot – about 200˚C.
4. Meanwhile, garnish the fish with julienne ginger, chilli and spring onions. Sprinkle with sesame seeds, shichimi and ponzu. Carefully pour the smoking hot oil over the fish and the garnishes. 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.