• Home
  • Recipes
    • RECIPES BY INGREDIENT
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Eggs
      • Noodles
      • Rice
      • Vegetarian
    • POPULAR CATEGORIES
      • Under 30 minutes
      • Chicken
      • Salads
      • Soups
      • Dumplings
      • Rice & Noodles
      • Vegan
      • Vegetarian
  • About

Easy Asian Recipes by Jen Lim

Fresh and delicious meals from my kitchen.

Dinner, Lunch, Seafood, Snacks & Appetisers, Uncategorised, Under 30 minutes · 26 July 2021

Kingfish Sashimi (Coconut, Kaffir Lime, Avocado Puree)

Jump to Recipe Print Recipe

I can’t look past a Kingfish Sashimi appetiser on a restaurant menu. There’s almost always some sort of punchy citrusy sauce involved which takes me to my favourite season – Spring – every time!

This Kingfish Sashimi dish is inspired by one of my favourite casual dining Vietnamese restaurants in Auckland, Vietnamese Kitchen in Ponsonby. Fresh, tropical and zingy. 

There are 4 key elements:

  1. Kingfish marinade (lime & coconut milk)
  2. Dressing (fish sauce, sugar, coconut, lime) 
  3. Avocado Puree (avocado, yoghurt, salt, chilli, lime)
  4. Garnish (chilli, shiso/radish, corainder, coconut milk)

This will take you 35 mins max. Enjoy!

WATCH VIDEO: if you’re a visual learner, watch me make it here. 

Kingfish Ceviche Vietnamese

Kingfish Ceviche (Coconut, Kaffir Lime, Avocado Puree)

This Kingfish Sashimi dish is inspired by one of my favourite casual dining Vietnamese restaurants in Auckland, Vietnamese Kitchen in Ponsonby. Fresh, tropical and zingy. 
Print Recipe Pin Recipe
Total Time 30 mins
Course Appetiser, Dinner, Lunch, Snack
Cuisine Asian fusion, Fusion, Vietnamese
Servings 3 people as an appetiser

Ingredients
  

Kingfish marinade (soak the Kingfish in this and remove later)

  • 120-150 g Kingfish
  • 2 tablespoon Lime juice
  • 2 tablespoon Coconut juice or water
  • 1 teaspoon Coconut milk
  • Fried shallots
  • Microgreens (e.g. shiso)
  • Kaffir Lime thinly sliced

Zingy dressing (to drizzle onto the final plate)

  • 1 teaspoon Fish sauce
  • A pinch Salt
  • 2 teaspoons Coconut water
  • 1½ teaspoons Palm or coconut sugar
  • 2 tablespoons Lime juice
  • A pinch Dried chilli flakes

Avocado puree

  • ½ Garlic clove minced
  • ½ Avocado
  • A pinch Sea salt flakes
  • 1 teaspoon Lime Juice
  • A teaspoon Olive oil
  • A dash Sriracha chilli sauce
  • A pinch Pepper
  • 1 teaspoon Yoghurt

Garnish

  • Kaffir Lime
  • Microgreens
  • Fried shallots

Instructions
 

  • First make the zingy dressing to set aside in the fridge. In a pot on the lowest heat, add all the dressing ingredients together. Mix well until the sugar is dissolved. Remove from heat. Pour into a bowl and pop it into the fridge.
  • Next, you'll marinate the Kingfish and set it aside for the flavour to come through. Mix the marinade ingredients together. Add thinly sliced kingfish sashimi into the mix. Set aside while you the avocado puree.
  • To make the avocado puree, add all the ingredients to a blender. Blend until smooth. Add into a piping bag (see this video for DIY piping bag using a baking sheet). Pop it into the fridge.
  • Prepare the garnish. Slice kaffir lime leaves, cucumber, chilli, fried shallots, microgreens.
  • Ready to plate up. Remove kingfish from the marinade and place it onto the plate. Generously pour on the zingy dressing onto the Kingfish so it's sitting in a sauce bath. Set it aside for 5 minutes for the flavour to soak through.
  • Garnish with chilli flakes, coriander, fried shallots, microgreens and avocado puree. Serve immediately.

Notes

This Kingfish Sashimi dish is inspired by one of my favourite casual dining Vietnamese restaurants in Auckland, Vietnamese Kitchen in Ponsonby. Fresh, tropical and zingy. 
Keyword Ceviche, Fish, Sashimi, Seafood, Vietnamese

Posted In: Dinner, Lunch, Seafood, Snacks & Appetisers, Uncategorised, Under 30 minutes

Get on the List

You’ll Also Love

Pickled Carrot in large glass jar with white lid against natural backgroundVietnamese Sweet Sour Pickled Carrots (QUICK & EASY)
CHINESE CUCUMBER SALAD (5 MINUTES)
Gyoza with crispy lace dumplings set on a white plate with dipping sauce in the middle. Plated on background with chinese newspaper. Old school feel.Easy to make Gyoza with Crispy Lace (Japanese dumplings)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Next Post >

Mum’s Fish Amok (Cambodian Curry Fish)

Search

Filter By

Trending Now

Work With Me

  • About Me
  • Get in Touch
  • Recipes

Latest on Instagram

Last night, I shared a 15 minute audio journal ent Last night, I shared a 15 minute audio journal entry <see grid> about why I quit my job at L’Oreal to move to the Northern Rivers for a new job at Conscious Ground, a certified organic farm dedicated to regenerating the land. 
I’m so excited to be joining this legend @baron_walton & to be making content about the eco-system being built that is Conscious Ground —  farm to table // regenerative farming to holistic cookery. 🍃 
Come on over and check out what we’re up to. Head over to @consciousground
Here are some BTS snippets from the last 3 weeks — so excited to share more with you in the new year. 
Happy holidays everyone! 🌈
#organicfarming #organicproduce #regenerativefarming #byronbay #organicfood
SOUND ON 🔊 / listening time: 15:09mins >> brb SOUND ON 🔊 / listening time: 15:09mins
>> brb just pooooooping my pants for putting something this personal out there, but I figured… if I’m going to share journey, I might as well be 💯 about it. So here goes nothin! 
#foodjourney #journaling #journalinspiration #audioproduction
A few snaps of schtuff we ate this week. I focused A few snaps of schtuff we ate this week. I focused on making vege loaded meals to nourish our bodies — treating Veges as the main dishes with Meat as a side, rather than the other way around. ✌🏽 
From left to right —
1. Thai beef salad (see video on my grid for recipe) / Stir fry Bok choy topped with hemp seeds / Grilled chicken satay (see video for recipe) 
2. Turmeric chicken noodle soup 
3. Wednesday night treat 🤤
4. Lettuce salad & hemp seeds / Veg packed Fried rice 
5. Sourdough (from the bakery.. I didn’t make it 😅)
Will drop my next video in the coming weeks, just taking a little break as I settle back into Aus 🙏🏼 
.
.
.
.
.
.
#thaibeefsalad #chickensatay #healthyeating #easyrecipes #easysalad
Slow cooked beef with Vietnamese herbs / Pineapple Slow cooked beef with Vietnamese herbs / Pineapple salsa / Coriander jasmine rice / Paprika dusted pineapple / Lettuce salad 
End-of-week-fridge-clean-out used to be my least favourite part of home cooking because I’d often be left with excess produce I didn’t know how to use outside of a recipe, but as I gained more confidence in the kitchen (through doing, learning more dishes, stuffing up & repeating), I started looking forward to it more. In fact, I love it now — it’s like a nice end of week challenge! 
It’s probs because I’m forced to think outside the box, which makes me feel like an **artist** — you gotta work with what you’ve got (sometimes u just gotta shekk 💃🏻 what ur mama 🤰gave ya). 
Excluding our classic pantry staples, we had beef brisket, a whole pineapple, carrots, coriander, lettuce, tomatoes, lemons & lime, onions & ginger left over in the fridge. 
With the help of some spices, herbs, fish sauce & half a bottle of Merlot, I threw together this delicious slow cooked beef stew (ok fine I also chucked in a lil cocoa powder & ground coffee [my rationale was literally.. “oooo.. what if I just… yolo.. oops! *simmer for 6 hours * *taste*.. okay I vibe that..]). 
To cut through the rich beef flavours I made a pineapple salsa, lettuce salad, coriander rice & paprika dusted pineapple. 🍍🥬🍚
Twas scrumptious. Just ask Jason. 👀
.
.
.
. 
.
.
.
.
#organicfood #slowcookedbeef #vegetables #byronbay #oceanshores
Yesterday I made @brendan_pang’s Sheng Jian Bao Yesterday I made @brendan_pang’s Sheng Jian Bao 生煎 包(well, kinda). 
My first crack at this dish — I didn’t have cake flour so I subbed with a flour + cornstarch mix, which meant the dough was a little on the chewier side (vs. fluffy & white). Not the ideal 生煎包 texture but they kinda reminded me of Momos (Nepalese dumplings), which took me way back to 2018 when @berntoohey and I did the Everest base camp trek 🏔 Momo coma 🤌🏽
@brendan_pang I literally jumped up and down when I got this book in the mail for my bday (thank you @y__ilin) and have loved all the recipes I’ve tried so far! 🥟
#bao #dumplings #shengjianbao #baobun #easyrecipe
Happy 27 years together mum 妈 & dad 爸. So incr Happy 27 years together mum 妈 & dad 爸. So incredibly grateful to be home with my family. DELISH feast, thank you @privatefinedining (o so fresh) 😌 & @_jane_jeon for these 💣 kimchi pancakes
Swipe ➡️ for yummy things that bring me joy. L Swipe ➡️ for yummy things that bring me joy. Last one is the yummiest (don’t think that’s a word but wotevaaaaaa). Nom nom nom.
  • About Me
  • Get in Touch
  • Recipes

Copyright © 2023 Easy Asian Recipes by Jen Lim · Theme by 17th Avenue