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Sesame kingfish sashimi with ponzu and finger lime

The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.

By Emma Knowles
  • 20 mins preparation
  • Serves 6 - 8
  • Print
When it comes to making Christmas entertaining simple, a no-cook dish is always a good option. Note that serving sizes are based on entrée portions.


  • 1½ tbsp each roasted black sesame seeds and roasted white sesame seeds
  • 800 gm sashimi-quality kingfish
  • 150 gm frozen podded edamame, defrosted
  • 80 gm seaweed salad (see note)
  • 1 lebanese cucumber, finely diced
  • 3 spring onions, cut into julienne
  • 2 finger limes, halved
  • 100 ml soy sauce
  • 60 ml lemon juice (¼ cup)
  • 1½ tbsp lime juice
  • 1 tbsp rice vinegar
  • 5 cm piece dried kombu (optional)
  • 1 tbsp bonito flakes (see note)
  • 2 tbsp vegetable oil


  • 1
    For ponzu, combine soy sauce, juices, vinegar, kombu and bonito in a bowl, cover and refrigerate overnight to infuse, then pass through a fine strainer (press on solids to extract all liquid). Whisk in oil and refrigerate for up to 5 days.
  • 2
    Combine sesame seeds and ½ tsp sea salt in a bowl, then scatter in a tray. Press kingfish into sesame seeds to coat all sides, wrap in plastic wrap and refrigerate until required. Just before serving, thinly slice across the grain and arrange on a platter or serving plates.
  • 3
    Combine edamame, seaweed salad, pea tendrils, cucumber and spring onion in a bowl, toss lightly to combine and arrange next to kingfish. Drizzle with ponzu, squeeze finger lime over and serve.


Seaweed salad is available from select fishmongers and Japanese grocery shops. Bonito flakes, also called katsuoboshi, are available from select Japanese and Asian supermarkets.
Drink Suggestion: Zesty young riesling
Drink suggestion by Max Allen.

  • undefined: Emma Knowles