King Fish Tartare with Ponzu Flavour Pearls.

King Fish Tartare with Ponzu Flavour Pearls

King Fish Tartare with the delicious umami of Ponzu Flavour Pearls.

 

King Fish Tartare with Ponzu Flavour Pearls.      King Fish Tartare with Ponzu Flavour Pearls

A delicious, light and fresh dish best enjoyed as a starter or canape. Divine served with some prawn crackers or croutons. Quick to prepare too…all you need is a sharp knife and a chopping board.

What you’ll need – 4 servings

  • 200 g Hiramasa Kingfish fillet – sashimi grade
  • Spring Onion – about a tablespoon when chopped up
  • Fresh ginger  –  about a tablespoon – easiest to use a microplane to grate it finely
  • 2 shiso leaves – if you can get them 
  • 1 tsp miso
  • ¼ tsp soy sauce
  • ¼ tsp sesame oil
  • Roasted Seaweed – 1 packet
  • Prawn crackers or crostini bread
  • Ponzu Flavour Pearls
 

To do…

Grate or microplane the fresh ginger directly onto the chopping board. Chop the spring onion and shiso leaves too. Using a sharp knife chop the fish into quite small pieces and then run your knife over it until it is very fine…taking care not to crush the fish. Take a look at this short clip on how to use your knife to do this.

Next combine the ginger, spring onion and shiso with the fish using your knife on the board and add the flavourings too…miso, soy and sesame.

When it’s time to serve

Simply pile the tartare onto your individual serving plates or platter. Add some roasted seaweed and a pile of prawn crackers and Ponzu Flavour Pearls and tuck in.

 

Until next time

from the Peninsula Larder Team

The biggest fish he ever caught were those that got away.

Eugene Field