PREP TIME 15 minutes
COOK TIME 10 minutes
160g sashimi grade kingfish
2 tbsp tomato oil
40g sundried tomatoes
50g cherry cheeks
Juice of half a ruby grapefruit
Handful of fresh parsley and coriander leaves
Sea salt flakes to season
Remove the skin and any pin bones from your fillet of fish. Ask your fishmonger to do this if you are not comfortable to do this at home.
Thinly slice the kingfish into 4mm thick slices cutting against the grain. As you cut each piece lay it in place onto your serving platter. This can be done up to 4 hours in advance, just place the pieces of fish onto some baking paper and store in an airtight container in your fridge.
Dress your kingfish in tomato oil, grapefruit juice and sea salt flakes before garnishing with parsley and coriander along with the cherry cheeks.