Kingfish Sashimi with Yuzu Dressing

This recipe is an imitation of a Nobu classic and only takes a few minutes to assemble, making it the perfect appetiser for your evening entertaining. Every bite is a flavour bomb with a citrus twist and a crunchy jalapeno kick.
The secret to this recipe is top quality seafood, which I have sourced from Northbridge Plaza’s Costi Seafoods. If you ask of sashimi-grade kingfish, the folks at Costi Seafoods will give you the most beautiful fillet of fish and slice it right there in front of you.  Lemon or lime can be used as a substitute for the yuzu juice, however,  I highly recommend sourcing the yuzu from Tokyo Mart if you can, because nothing quite matches its aromatic flavour.  Note that the yuzu is very acidic, so you want to pour the dressing over the sashimi right before you serve it, otherwise  you risk “cooking” the kingfish.
150 grams sushi grade sashimi (Costi Seafoods)
2 thinly sliced jalapeno (LoSurdos)
1 garlic clove minced
1 tablespoon soy sauce
1 tablespoon of extra virgin olive oil
2 tablespoon yuzu juice (Tokyo Mart)
Parsley, finely chopped
2 scallion, finely chopped
1. Assemble all your ingredients

2. Add all your dressing ingredients into a small mixing bowl. Whisk together and leave to sit for about 10 minutes.

3. Lay your sliced kingfish on the plate, spreading it out so each piece is touching. Thinly slice jalapeño and place one slice on top of each slice of sashimi. Layer baby cress over the plate.

4. Drizzle dressing over the top and serve immediately.