RECIPE BY:

Matt Sinclair

KINGFISH:

• 1 fillet of fresh kingfish
• 1 spring onion, finely sliced
• 1 Tbsp toasted sesame seeds

PONZU DRESSING:

• 2 tbsp. Lee Kum Kee Premium Soy Sauce
• 1 tsp. Lee Kum Kee Pure Sesame Oil
• 1 tsp. rice wine vinegar
• 1 tsp. mirin
• 1 mandarin, zest and juice
• 1 lemon, zest and juice
• *Adjust to taste

METHOD:

DRESSING

• Place all ingredient for dressing into a mortar and pestle and mix to combine tasting as you go to check balance. 

KINGFISH

• On a clean board and with a sharp knife slice kingfish into very thin slices. Arrange fish onto a serving platter. Pour over dressing and top with with spring onions and sesame seeds. Enjoy!