Kingfish and cucumber with soy-ginger dressing

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

Ingredients

15 gm dried wakame

2 Lebanese cucumbers, thinly sliced on a mandolin

600 gm sashimi-grade kingfish, thinly sliced

To serve: roasted sesame seeds and shiso leaves

Ginger-soy dressing

100 ml light soy sauce

1 tbsp roasted sesame oil

3 tsp rice vinegar

1 tsp finely grated ginger

Method

Main

1.Soak wakame in a bowl of cold water until rehydrated (5 minutes), then drain, squeeze out excess water and coarsely chop. Combine in a bowl with cucumber and set aside.

2.For dressing, whisk ingredients in a bowl to combine.

3.Arrange sashimi on plates, then top with wakame mixture, drizzle with dressing, scatter with shiso leaves and sesame seeds and serve.

Drink Suggestion: Fruity junmai ginjo sake. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

Main

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