Carpaccio of Kingfish with Vanilla and Coconut Dressing
Cook Time 15 minutes
Servings 4 as an entree
Ingredients
180g kingfish sashimi, thinly sliced
½ French shallot, finely sliced
½ carrot julienned
1 tbsp chives, to garnish
Dressing
70ml coconut milk
Zest 1 lime, plus juice of ½ lime
½ tsp light soy
1 vanilla bean, seeds scraped
Method
For the dressing whisk all the ingredients together.
Place the sashimi evenly on a plate. Drizzle dressing over the fish and garnish with french shallot, carrot and chives and a little lime zest.