This recipe is incredibly simple and very much runs on a little intuition as to the portion sizes. If it’s a starter to be followed by a main, adjust the proportions accordingly. Where as if you are serving it with a few other smaller dishes, then make it a little larger.
Raw Sashimi Grade Kingfish
Yuzu (found in Japanese/Asian supermarkets, usually as a dressing)
Coriander
Baby Salad Leaves
Extra Virgin Olive Oil
Soy Sauce
Slice the kingfish thinly, and lay onto a beautiful dish. Place small coriander leaves and baby salad leaves over the kingfish, and then drizzle with a small amount of the yuzu, the extra virgin olive oil and the soy sauce (use the soy sparingly) and then serve cold.