Kingfish Sashimi

Mike Reid


  • 100g Ikejime Kingfish 
  • 7g garlic, finely chopped 
  • 4 spring onions, finely chopped 
  • ½ shallot, finely diced 
  • 100ml merchant spiced olive oil 
  • 15ml Hon Mirin (Type of rice wine)
  • ½  lemon, juiced and zest
  • 60ml light soy sauce
  • 1 orange, juiced and zest
  • 2 ½ tbsp water
  • 2 tbsp salmon caviar (optional)


  1. Juice your lemon and orange into a small sauce pot and reduce by ¾. Then take off the heat, pour through a sieve into the raminkin and set aside.
  2. Heat your olive oil over a medium heat and add in your garlic and shallots. Sweat them down until nice and golden.
  3. Add in soy and mirin then combine. Take off heat and allow it to cool.
  4. Slice kingfish into bite-sized pieces and top with garlic shallot dressing, citrus reduction, then slice spring onions and sprinkle on top. Finally garnish with salmon caviar.
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