Kingfish Sashimi

with ginger, eschallots and Persian feta

Serves 6




100 ml extra-virgin olive oil

Sea salt, to taste

600 g good quality sashimi kingfish

100 g Persian feta

80 g wild rocket, picked


For the sugar syrup

150 g sugar

150 ml water


For the ginger dressing

100 g fresh ginger, peeled

50 ml chardonnay vinegar

10 ml soy sauce

40 g eschallots, peeled and finely diced



For the sugar syrup

Heat the sugar and water in a saucepan and boil until sugar has dissolved.

For the ginger dressing

Peel and slice ginger very thinly with a sharp knife (or a mandolin if you have one).

Blanch in boiling water three times at 2–minute intervals, refreshing in cold water each time.

Heat the sugar syrup and chardonnay vinegar together, add the blanched ginger and simmer for 3 to 5 minutes then allow to cool.

Refrigerate for at least a couple of days, to allow flavours to develop.

To serve

On the day of serving, drain pickled ginger, reserving liquid, and dice very finely.

Mix ginger with eschallots, soy sauce, olive oil and the reserved liquid.

Season to taste.

Slice kingfish thinly with a sharp filleting knife and place flat on a plate, season and coat with your ginger and eschallot dressing.

Top with crumbled feta and wild rocket.