Greg Doyle, Grant King, Katrina Kanetani

Thai-Influenced Sashimi of Kingfish

Name: Thai-Influenced Sashimi of Kingfish
Yield: Serves 4
Cuisine: Australia
Ingredients: 8 basil leaves, roughly chopped; 1 lemongrass stem, white part only (2.5 cm/1 inch from the base), trimmed and roughly chopped; 16 coriander (cilantro) leaves, roughly chopped; 300 g (10½ oz) kingfish, yellowfin tuna or salmon loin; 2 tablespoons tomato pulp; 20 baby coriander (cilantro) leaves, to serve; 2 dessertspoons tamarind paste; 4 green jalapeno chillies, seeded and chopped, plus the bottom half of 1 chilli, finely sliced into 20 rings; 2 coriander (cilantro) roots; 6 white peppercorns

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

4 green jalapeno chillies, seeded and chopped, plus the bottom half of 1 chilli, finely sliced into 20 rings
6 white peppercorns

Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free

Method

Grind the chopped chilli, peppercorns, coriander roots and lemongrass to a paste using a mortar and pestle. Add the basil leaves, coriander leaves and tamarind paste and continue to grind. Pass the mixture through a fine stainless-steel drum sieve.

Smear the paste 3 mm (