Local kingfish sashimi, desert lime, beach herbs, sesame

This dish is super simple, quick and taste absolutely insane! Serve as a starter as is or turn it into sushi bowls for a more substantial meal that is perfect for a summers evening. Simply add sushi rice, nori and salad of your choice.

With the addition of two sensational indigenous ingredients desert lime and dune spinach, the taste is unique, full of flavour and highly nutritious. In my house this dish makes regular appearances through out the summer months and can be easily adapted to any type of fresh or sashimi grade fish.

Ingredients

1. 300g sashimi grade kingfish (sliced thinly)

2. 1/2 lime (juiced)

3. A good splash GF soy or Tamari sauce

4. A good slash Extra virgin olive oil

5. 1/2 jalapeno finely chopped

6. 1/4 tsp desert lime powder

7. 1 tsp toasted sesame seeds

8. Handful dune spinach or warrigal greens (only use the small leaves)

Method

1. Place the sliced kingfish on a plate.

2. Drizzle on lime juice and soy sauce then gently rub until it covers the fish.

3. Lay the slices of fish out flat and then drizzle with olive oil, allow to sit for 2 to 3 minutes (this will slightly cure the fish)

   Note: Don’t allow the fish to cure too long or it will over cure and won’t taste as good.

4. Top the fish with jalapeño, desert lime powder, toasted sesames and dune spinach.

5. Eat immediately and enjoy one my all time favourite recipes!!

Bon Appetite from GH!⠀