- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 tbsp extra virgin olive oil
- 2 spring onions, finely sliced
- 1 tbsp white sugar
- 1 tsp sea salt
- 4 tsp sherry vinegar
- 1 lemon
- 200 g sashimi-grade kingfish, or tuna or salmon or swordfish fillet
- 1/2 bulb baby fennel, trimmed and very finely sliced
- tsp salted capers, rinsed and drained
- 1 small vine-ripened tomato, cut in half and finely sliced
- 2 tsp flat leaf parsley, finely shredded
- 2 tsp mint leaves, finely shredded
- 2 tsp chervil, leaves picked
- pinch of cracked freshly ground white pepper
Tips and Suggestions
"The Australian yellowtail kingfish (Seriola lalandi) - 'hiramasa' is Japanese for kingfish - is a natural inhabitant of the waters off South Australia, where it is now farmed," explains Kylie. "Its firm flesh is full of flavour, and is superbly moist and silky. At Billy Kwong we buy the whole fish from our fishmonger and then fillet it ourselves, before serving it thinly sliced and raw, sashimi-style. This recipe is all about the beauty of fresh seafood - it is about having a product so fresh and so high in quality that you really shouldn't do too much to it. Make sure you use only the freshest, best-quality fish - and your sharpest knife to slice it into super-fine, beautiful sheets. If you can't get kingfish, substitute any other sashimi-grade fish fillets, such as tuna, salmon or swordfish. The fennel must be young and small, to ensure it will be sweet and tender."
1. Heat the olive oil in a heavy-based pan, add in the spring onions and stir over medium heat for 1 minute.
2. Add in the sugar and salt, reduce the heat and simmer gently for 2 minutes, or until mixture starts to caramelise.
3. Stir in the sherry vinegar and simmer for a further 30 seconds. Set aside.
4. Cut a slice from one end of the lemon. Stand the lemon cut-side down on a chopping board and, using a small, sharp knife, cut skin and pith away from flesh by slicing from top to bottom following the curve of the fruit. Slice between the membranes on either side of each segment to free it, then repeat with the remainder of the segments. Take care to remove all pith, otherwise the bitterness will interfere with the clean flavours of this dish.
5. Using a very sharp knife, cut the fish fillet into 5mm slices and arrange on a platter.
6. Top with the lemon segments, fennel, capers and tomato.
7. Spoon over the caramelised onions and garnish with the parsley, mint and chervil and white pepper.
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