Sashimi of kingfish with miso daikon, apple & coriander

If cutting your own kingfish, you’ll need to use a really sharp knife to get very fine slices. You can also buy sashimi pre-cut from good fish markets.

Serves 4

400 g (14 oz) sashimi-grade kingfish, blood line removed

1 green apple, cored and julienned

baby coriander (cilantro) leaves, to garnish

MISO DAIKON

50 g (1¾ oz) dashi powder

1 tablespoon light miso paste

1½ tablespoons dijon mustard

1½ tablespoons good-quality cabernet sauvignon vinegar

300 g (10½ oz) daikon, peeled and cut into 2.5 cm (1 inch) rounds

SOY & SESAME DRESSING

3 tablespoons organic soy sauce

4 teaspoons sesame oil

1½ tablespoons rice wine vinegar

3 teaspoons mirin

2 teaspoons plain Sugar syrup (here)

¼ piece dried kombu seaweed

3 tablespoons lime juice

FOR THE MISO DAIKON Combine the dashi powder and 250 ml (9 fl oz/1 cup) water in a saucepan and bring to a simmer. Slowly add the miso paste, mustard and vinegar, stirring to dissolve the miso. Add the daikon slices and simmer for 10–12 minutes, until tender.

Remove from the heat. Cover and refrigerate overnight.

The next day, strain the daikon, discarding the liquid. Cut into fine strips.

FOR THE SOY & SESAME DRESSING Combine the soy sauce, sesame oil, vinegar, mirin and sugar syrup in a saucepan. Place over medium heat until warm but not boiling. Remove from the heat, then stir in the seaweed and lime juice. Cover and set aside to cool.

TO SERVE Thinly slice the kingfish with a sharp filleting knife. Arrange the daikon strips in a line on a serving plate. Top with the kingfish slices. Drizzle the soy dressing over, garnish with the apple strips and coriander and serve.