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Kingfish and cucumber with soy-ginger dressing

All the flavours of the sushi bar shine through in this salad - and none of the hassle.

You'll need

15 gm dried wakame 2 Lebanese cucumbers, thinly sliced on a mandolin 600 gm sashimi-grade kingfish, thinly sliced To serve: roasted sesame seeds and shiso leaves   Ginger-soy dressing 100 ml light soy sauce 1 tbsp roasted sesame oil 3 tsp rice vinegar 1 tsp finely grated ginger


  • 01
  • Soak wakame in a bowl of cold water until rehydrated (5 minutes), then drain, squeeze out excess water and coarsely chop. Combine in a bowl with cucumber and set aside.
  • 02
  • For dressing, whisk ingredients in a bowl to combine.
  • 03
  • Arrange sashimi on plates, then top with wakame mixture, drizzle with dressing, scatter with shiso leaves and sesame seeds and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity junmai ginjo sake.

Featured in

Feb 2015

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