Yellowtail Kingfish Sashimi with Yuzu & Chilli

Method

1. 1

   Chill kingfish 30 min in the fridge before slicing.

2. 2

   Trim into a neat block. Slice paper-thin against the grain with a sharp knife in one confident stroke.

3. 3

   Arrange slices slightly overlapping on a chilled plate.

4. 4

   Whisk yuzu, soy, ginger, and olive oil.

5. 5

   Spoon dressing over the kingfish. Scatter with chilli slices and sea salt.

6. 6

   Finish with micro coriander. Serve immediately with chilled sake.