Kingfish with Coconut, Chilli Oil & Nori Crumb

December 10, 2020
Kingfish with Coconut, Chilli Oil & Nori Crumb
Kingfish with Coconut, Chilli Oil & Nori Crumb


200g sashimi grade kingfish, thinly sliced

1 tin coconut cream, chilled

Fresh micro herbs


Ponzu Dressing

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.

Nori Crumb

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

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