Kingfish Sashimi Salad with Yuzu and Truffle Dressing

Name: Kingfish Sashimi Salad with Yuzu and Truffle Dressing
Prep time: 10 min
Total time: 10 min
Yield: Serves — 2 sharing
Cuisine: Japan
Ingredients: 30 ml (1 fl oz) truffle oil; 1 handful mixed salad leaves; freshly cracked black pepper; 200 g (7 oz) kingfish fillet, cut into 20 slices; 1 small courgette, thinly sliced into rings; 25 ml (¾ fl oz) mirin; 1 teaspoon garlic paste; 1 tablespoon yuzu juice; 1 tablespoon soy sauce

Preparation info

Serves —
2
sharing

Difficulty
Easy
Ready in
10 min

Appears in

Masu

By Nic Watt

Published 2016

About

This is a super-simple dish that is packed with loads of flavour. You can easily swap the kingfish out for any white fish. The truffle brings an earthy, umami element to the dish.

Ingredients

1 teaspoon garlic paste
1 tablespoon yuzu juice
1 tablespoo

Asia
Japan
Starter
Pescatarian

Method

Combine the garlic paste, yuzu juice, soy sauce, mirin, truffle oil and pepper to make your dressing.

Lay the sliced kingfish across your plate, add the courgette, spoon over the dressing and top with mixed salad. Serve.