Fish recipe

Sashimi kingfish with hot sauce and melon

Ingredients

200 g sashimi-grade kingfish belly, sliced into thin strips
1/2 rockmelon, sliced into thin strips
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
sea salt

Equipment: Food processor

- Feeds 2 -

HOW TO MAKE IT

1. To make the hot sauce, place all the ingredients in a food processor and blitz until well pureed. Transfer to a clean glass jar (I like to sterilise my jars in boiling water first, then air-dry). Make sure you leave a 2–3 cm gap at the top of the jar. Put the lid on, but not tightly – in a couple of days the sauce is going to start to release fermentation gases … which is awesome. Let the jar sit at room temperature for at least a week or two; the sauce definitely gets better as it ages. Makes about 2 cups. Store in the fridge for up to a month.

2. Arrange the kingfish and melon on a serving plate. Add a tablespoon of the hot sauce to a bowl and stir in the lemon juice, extra virgin olive oil and a good pinch of salt. Drizzle over the kingfish and melon and serve.

Enjoy with a glass of Cape Mentelle Rosé