Ingredients
200 g sashimi grade kingfish or snapper, thinly sliced
200 g sashimi grade yellowfin tuna, thinly sliced
Flake sea salt
2 ripe Hass avocados
4 baby cucumbers
¼ cup thinly sliced spring onion
Baby coriander, to garnish
Dressing
2 tbsp chilli oil
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp soy sauce
Pinch caster sugar to taste
2 tbsp toasted sesame seeds
Method
1
Arrange the sliced fish around a large platter and season lightly with flake salt
2
Cut the avocados into thin wedges, approx. 6 from each and the cucumbers into thin spear and arrange around the fish.
3
Mix the dressing ingredients together and spoon over everything. Garnish with the baby coriander.
Ingredients
200 g sashimi grade kingfish or snapper, thinly sliced
200 g sashimi grade yellowfin tuna, thinly sliced
Flake sea salt
2 ripe Hass avocados
4 baby cucumbers
¼ cup thinly sliced spring onion
Baby coriander, to garnish
Dressing
2 tbsp chilli oil
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp soy sauce
Pinch caster sugar to taste
2 tbsp toasted sesame seeds
Directions
1
Arrange the sliced fish around a large platter and season lightly with flake salt
2
Cut the avocados into thin wedges, approx. 6 from each and the cucumbers into thin spear and arrange around the fish.
3
Mix the dressing ingredients together and spoon over everything. Garnish with the baby coriander.