Kingfish with Thai dipping sauce

Kingfish, aka Haku one of our most sort after inshore sports fish, succulent white flesh, high in Omega 3, holds up well for a multitude of cooking styles.

This recipe is simply thick cut sashimi with a traditional Thai dipping sauce “Nam Chim Kai”.

To make the dipping sauce pound the following:

  • 3 large green medium hot chillies
  • 3 cloves garlic
  • 3-5 coriander roots
  • ¼ cup coriander loose leaf
  • 1 tbsp palm sugar or soft white sugar (castor is good)

Once turned into a paste add:

  • ½ cup lime juice
  • 2 tbsp fish sauce
  • Large pinch of good salt.
  • Put that in fridge overnight

Note: Dipping sauces can be altered to suit your taste but you want a good range of spicy, salty and sour.

Kingfish Preparation:

  • Pour a thin layer of good coconut cream onto your serving plate.
  • Layout the Kingfish slices single layer onto the coconut cream.
  • Add microgreens and herbs. (Thai basil and or basil shreds go well)

Drizzle your dipping sauce over the fish making sure each piece gets a splash.

Job done!