We love sushi, we love sashimi, but with both of those I have it with soy sauce and although delicious and thoroughly enjoyed, the addition of soy sauce alters the flavour of the fish, which many times I absolutely love, but sometimes I want to keep it simple.
With this carpaccio, you get a whole different flavour sensation, here you get to truly appreciate the flavour of the fish, it is delicate, sweet, the addition of the thinly sliced radish adds a peppery finish, seasoned with salt and pepper, sprinkled with chives and drizzled with extra virgin olive oil, this dish is truly lovely. Do not let me forget the tomatoes, they are such a beautiful addition to this dish, it is just beautiful. And although for plating purposes I only put a small amount of tomatoes on the plate, the rest was in a side bowl on the table, and it was all gone, very quickly.
So if you have a great fish shop that sells truly fresh kingfish or you go fishing yourself, try this, it is so nice, a perfect starter for a dinner party.
400g sashimi grade (very fresh) kingfish
8 golf ball sized radishes, washed and dried
4 medium sized roma tomatoes, seeds removed
100ml extra virgin olive oil
Salt and pepper
2 tablespoons finely chopped chives
If you have a whole kingfish, you need to fillet it. Once you have fillets, skin the fish and remove the central bones by cutting right through the flesh on either side of the centre, you will be left with two, long, boneless pieces of fish.
Now the fillets need to be sliced, slice each fillet very thinly across the fillet, until all of the fillet has been sliced. Place the slices on a plate, cover with cling film, refrigerate until needed.
Remove the root end and top of the radish. Slice finely like the kingfish.
Dice the tomato flesh, place in a bowl, season with a little salt and pepper, drizzle with a tablespoon of extra virgin olive oil, mix together to combine.
To serve, either on a large platter or on individual plates, place a kingfish slice, followed by a radish slice, then a kingfish slice, then a radish slice, as pictured above in concentric circles. Season with salt and pepper. Place some of the tomatoes in the centre of the plate, the remainder place in a serving bowl, you will serve it, as it will be eaten. Drizzle with the extra virgin olive oil. Scatter the entire dish with the chopped chives. Serve immediately with the extra tomatoes.
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