Name: Kingfish and cucumber with soy-ginger dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
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

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.