200g sashimi grade kingfish, thinly sliced
1 tin coconut cream, chilled
Fresh micro herbs
2 tablespoons light soy sauce
1 teaspoon sesame oil
1 teaspoon mirin
1 teaspoon rice wine vinegar
Juice of 1/2 lemon
Roasted Chilli Oil
2 tablespoons chopped garlic
5 tablespoons roasted chilli flakes
1 tablespoon fresh thyme leaves
1/2 cup light olive oil
1 tablespoon dark soy sauce
Lightly fry the garlic in the olive oil on medium heatuntil lightly golden.
Add the chilli flakes and thyme leaves continue tocook on low heat for 1-2 minutes, to infuse flavours.
Remove from heat and once cool, carefully add the soysauce.
2 tablespoons of Furikake Seasoning
1/2 cup rice bubbles
Mix ingredients together and store in an air tight container.
Place sliced kingfish on a chilled plate.
Spoon the ponzu dressing around the kingfish and drizzle the chilli oil over the kingfish.
Pipe or spoon a small amount of coconut cream on each slice of fish.
Sprinkle the nori crumb over the top and garnish with fresh herbs.
NOTE: Medium/ HeavyCooking SP motor