Kingfish sashimi with shallot ginger soy
Serves: 4

Note: Making good sashimi starts from choosing good quality seafood. To pick the right kingfish, check that the gill is bright red, the eyes are clear and the belly part is not soft. Lilotang uses whole Hiramsa kingfish and processes them fresh. The moro miso used in the shallot ginger soy is made from soy bean and wheat, it has a unique flavour that is stronger than regular miso. The shallot ginger soy is at its best when kept in the fridge for 7 days to allow the flavours to develop.

To prepare the kingfish for sashimi – use a very sharp knife and slice with the grain of the flesh. Carefully cut the fish into slices about 5mm thick and 8g in weight.

To make shallot ginger soy – Flame the sake and mirin by pouring them both into a pot and boiling for about 5 minutes until the alcohol is burnt off. Stir in the rest of the ingredients and bring to a simmer then take off the heat.  Keep this sauce in the fridge at least overnight to allow the flavours to develop, one week is best.

To serve – place some sliced red onion on each plate with the slices of kingfish sashimi. Spoon some of the of the shallot ginger soy over the kingfish and the plate. Drizzle with some chilli sesame oil and garnish with thin slices of radish.