Kingfish Sashimi with Pickled Ginger Syrup

, from Issue #76. January, 2018
Photography by Olivia Galletly.
Kingfish Sashimi with Pickled Ginger Syrup

A zingy appetiser with bursts of sweetness from cubed green apple. The ginger syrup is the pickling liquid used for making Japanese pickled ginger.

Serves: 4


2 tablespoons pickled ginger syrup, plus extra to serve
1 teaspoon soy sauce, plus extra to serve
450 grams raw kingfish, thinly sliced
1 green apple, cut into small cubes
⅓ cucumber, cut into small cubes
2 radishes, thinly sliced
½ green chilli, thinly sliced
⅓ cup shelled edamame beans
spring onion micro greens or other micro greens
wasabi and pickled ginger, to serve


In a small bowl, combine the pickled ginger syrup and soy sauce. Place the thin slices of kingfish on a large plate. Pour over soy and ginger syrup mix. Leave to marinate for 10 minutes.

Serve kingfish layered with cubed apple and cucumber, sliced radish and green chilli, edamame beans and spring onion micro greens. Serve with extra soy sauce, pickled ginger and wasabi.