Kingfish Sashimi Recipe

Inspect and dry

Check the sashimi-grade kingfish for any bones or skin. Pat the fish thoroughly dry with paper towels. Place on a cutting board chilled or over an ice bath under the board to keep it cold while working.

Salt and rest

Lightly sprinkle the fish with kosher salt on both sides and let it rest at room temperature for 5 minutes. This firms the flesh and draws out a small amount of surface moisture for cleaner slices.

Trim and thinly slice

Trim any sinew or bloodline with a sharp knife. Hold the fish steady and, using a long, sharp slicer or yanagiba-style knife at a 45-degree angle, slice the loin into 1/8–1/4-inch (3–6 mm) slices. Make smooth single strokes without sawing to preserve texture. Transfer slices to a chilled plate, slightly fanning them.

Dress vegetables

Toss the microgreens, cucumber, and daikon/radish lightly with 1 teaspoon rice vinegar and the optional 1 teaspoon neutral oil to keep them glossy and balanced. Arrange a small bed of these on the serving plate beside the sashimi.

Make the dipping sauce

In a small bowl combine 3 tablespoons light soy sauce, 1 tablespoon mirin, 1 teaspoon fresh lime juice, 1 teaspoon grated ginger, 1 tablespoon thinly sliced scallion, and 1/2 teaspoon toasted sesame oil. Stir until blended. Taste and adjust—add the optional 1/4 teaspoon yuzu kosho or a small pinch of chiles for heat, or 1/2 teaspoon wasabi paste if you prefer a wasabi-laced soy.

Finish and plate

Place the fanned kingfish slices on the prepared bed of vegetables. Drizzle a very small amount (about 1 teaspoon) of the sauce over the fish if you want the kitchen to lightly dress the sashimi (traditional presentation is to serve sauce on the side). Sprinkle a pinch (about 1/2 teaspoon) of shichimi togarashi or toasted sesame seeds over the fish and vegetables. Add thin lemon or lime slices to the plate for optional citrus aroma.

Serve immediately while the fish is cold. Provide small dipping bowls of the prepared sauce at the table. Recommend diners take a slice of kingfish, optionally dip lightly into sauce, and enjoy with the crisp vegetables and microgreens for contrast.

Storage note: Consume sashimi the same day it is prepared. If any fish remains, keep tightly wrapped on ice in the coldest part of the refrigerator and use within 24 hours.