Ingredients
Serves 4320 g Hiramasa yellowtail kingfish – sashimi quality
60 ml coconut cream, fresh
1 red banana chilli, finely diced
1 green banana chilli, finely diced
1 lime, segmented
1 lime, juiced
1 pomegranate, seeds extracted
1 tsp sea salt
Method
Finely slice kingfish, about 2mm thin.
Spread the slices evenly over a flat plate, about 80g per serve, flat, not overlapping.
Drizzle a tablespoon of coconut cream over the fish.
Scatter confetti of finely diced chilli over fish, as much or as little as you like.
Dot on some diced pieces of lime flesh and about a teaspoon of fresh lime juice.
Sprinkle with sea salt and pomegranate seeds.
Serve well chilled.