Free shipping for all orders over $150!

Recipe

Raw Kingfish, ponzu dressing, witlof and Gin Pearls

Ingredients

  • Tin of Bloody Shiraz Gin Caviar
  • 1 yellow witlof – stem removed and leaves washed
  • 100g Hiramasa Kingfish – skin off and diced into ½ cm pieces
  • Ponzu dressing – available from all Asian grocery stores
  • Fine sliced red radish
  • Furikake Mix (Japanese sesame and seaweed seasoninh) – ask for this product in the Asian Grocery store
  • Spring onion finely sliced – put the green tops into iced water once sliced so they curl.
  • Kewpie mayonnaise

Instructions

Assembly

Place diced kingfish in a small mixing bowl and dress lightly with ponzu dressing. Allow this to marinate for 5 or 10 minutes in the fridge. Add fine sliced spring onion whites, and fine sliced red radish. Season with sea salt flakes and mix together to incorporate. Finally add 2 tbl spoon of Furikake seasoning to coat everything.
In the bottom of each witlof ‘cup’, add a small amount of kewpie mayonnaise – This will help keep the kingfish in place in the cups. Top with a small spoonful of kingfish mixture. Add the curled spring onion greens and finish with Bloody Shiraz Gin Pearls. Serve chilled as a snack or canape

** Bloody Shiraz Gin Pearls work best for this application – as the citrus and anise flavours of the gin works great with the bitter witlof and sweet citrus in the ponzu dressing.

My cart
Your cart is empty.

Looks like you haven't made a choice yet.