Entertaining

Spencer Gulf hiramasa kingfish crudo

Name: Spencer Gulf hiramasa kingfish crudo
Yield: 4
Ingredients: 600g sashimi-grade skinless Hiramasa Kingfish, thinly sliced; 1 ruby red grapefruit, rind removed, segmented; 1 lemon, rind removed, segmented; 1 tsp shichimi togarashi (from Asian food shops); 1 tsp smoked salt, optional; Black sesame seeds plus baby coriander, to serve; 1/2 cup (125ml) ruby red grapefruit juice; 1 tsp shiro (white) dashi powder (from Asian food shops); 1/2 cup (125ml) extra virgin olive oil

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https://healthimprovements.info/recipes/spencer-gulf-hiramasa-kingfish-crudo/2yvk7n8l — Spencer Gulf hiramasa kingfish crudo

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by George Calombaris

Jul 26, 2019

“This dish showcases the beautiful fresh seafood and citrus which is in season at the moment, a simple dressing using good quality olive oil makes all the difference” - George Calombaris.

600g sashimi-grade skinless Hiramasa Kingfish, thinly sliced
1 ruby red grapefruit, rind removed, segmented
1 lemon, rind removed, segmented
1 tsp shichimi togarashi (from Asian food shops)
1 tsp smoked salt, optional
Black sesame seeds plus baby coriander, to serve

Dressing

1/2 cup (125ml) ruby red grapefruit juice
1 tsp shiro (white) dashi powder (from Asian food shops)
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the dressing, place the juice, dashi powder and olive oil in a large bowl. Season and whisk to combine. Set aside until ready to use.
2.

Place sliced kingfish in a large bowl and add three-quarters of the dressing. Divide kingfish among plates and place in a single layer on each plate. Scatter over segments followed by shichimi tagorashi, smoked maldon salt, black sesame seeds and baby coriander. Serve immediately.