Kingfish Sashimi with Pickled Ginger Syrup
Photography Olivia Galletly.
A zingy appetiser with bursts of sweetness from cubed green apple. The ginger syrup is the pickling liquid used for making Japanese pickled ginger.
Serves: 4
INGREDIENTS
2 tablespoons pickled ginger syrup, plus extra to serve
1 teaspoon soy sauce, plus extra to serve
450 grams raw kingfish, thinly sliced
1 green apple, cut into small cubes
⅓ cucumber, cut into small cubes
2 radishes, thinly sliced
½ green chilli, thinly sliced
⅓ cup shelled edamame beans
spring onion micro greens or other micro greens
wasabi and pickled ginger, to serve
METHOD
In a small bowl, combine the pickled ginger syrup and soy sauce. Place the thin slices of kingfish on a large plate. Pour over soy and ginger syrup mix. Leave to marinate for 10 minutes.
Serve kingfish layered with cubed apple and cucumber, sliced radish and green chilli, edamame beans and spring onion micro greens. Serve with extra soy sauce, pickled ginger and wasabi.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.