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Kingfish and cucumber with soy-ginger dressing

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

By Lisa Featherby
  • 15 mins preparation plus soaking
  • Serves 4
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Kingfish and cucumber with soy-ginger dressing


  • 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


  • 1
    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.
  • 2
    For dressing, whisk ingredients in a bowl to combine.
  • 3
    Arrange sashimi on plates, then top with wakame mixture, drizzle with dressing, scatter with shiso leaves and sesame seeds and serve.


Drink Suggestion: Fruity junmai ginjo sake. Drink suggestion by Max Allen