Easy Main

Kingfish sashimi with soba noodles, celery, fennel and apple

Name: Kingfish sashimi soba noodles celery fennel apple Colin Fassnidge
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 4 celery sticks from the heart, thinly sliced diagonally, leaves reserved; 1 baby fennel bulb, thinly sliced (we used a mandoline), fronds reserved; 1 green apple, thinly sliced (we used a mandoline); Juice of ½ lemon; 250g packet soba noodles; 1 tsp sesame oil; 1/3 bunch chervil; 400g kingfish fillet, skin and bloodline removed, thinly sliced; Baby herbs and toasted sesame seeds, to serve; 2 celery sticks, coarsely chopped; 1 baby fennel, coarsely chopped; 1 green apple, quartered, core removed; ½ lemon, juiced

Rate now

20m

10m

Kingfish sashimi, soba noodles, celery, fennel and apple

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 06, 2019

The success of this dish relies on the freshness of the kingfish, says Colin Fassnidge

4 celery sticks from the heart, thinly sliced diagonally, leaves reserved
1 baby fennel bulb, thinly sliced (we used a mandoline), fronds reserved
1 green apple, thinly sliced (we used a mandoline)
Juice of ½ lemon
250g packet soba noodles
1 tsp sesame oil
1/3 bunch chervil
400g kingfish fillet, skin and bloodline removed, thinly sliced
Baby herbs and toasted sesame seeds, to serve

Celery, apple and fennel juice

2 celery sticks, coarsely chopped
1 baby fennel, coarsely chopped
1 green apple, quartered, core removed
½ lemon, juiced

Method

1.

For the juice, place celery, fennel, and apple in a blender with 1 cup (250ml) chilled water and blitz until well blended. Pass through a fine sieve into a medium bowl (discard pulp). Add lemon juice and 2 tsp salt flakes and stir to combine. Refrigerate for at least 20 minutes to chill.
2.

Place sliced celery, celery leaves, fennel, fronds and apple in a large bowl of iced water mixed with lemon juice. Set aside for 10 minutes to crisp, then drain.
3.

Bring a large saucepan of water to the boil, add noodles and cook according to packet instructions. Drain and cool under cold running water. Place in a bowl, drizzle with oil and toss to coat.
4.

Toss together noodles, drained vegetables and chervil. Place on a serving platter and top with kingfish. Dress generously with juice, scatter with baby herbs and sesame seeds, and serve immediately.