Kingfish Sashimi with Nahm Jim

Sashimi is a lovely way to enjoy super-fresh fish. Here we’ve paired delicate kingfish with nahm jim, a spicy and tangy Thai sauce, and as a nod to spring, some delicious new season asparagus also makes an appearance.

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SERVES 2

2 tbs coconut cream (we use Kara brand)

200g kingfish*, cut into 3mm-thick slices  

1 red radish, thinly sliced

4 thin asparagus spears, halved

3 Vietnamese mint leaves

8 micro coriander leaves

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Green Chilli Nahm Jim

2 green chilli, seeds removed

2 cloves garlic

1/4 bunch coriander

1 tbs caster sugar

Juice of 2 limes

2 tbs fish sauce

Pinch of salt

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For the nahm jim, use a mortar and pestle or food processor to combine the chillies, garlic and coriander to a paste. Mix in remaining ingredients. This will keep in the fridge for 2 days, but it’s best used fresh as it will lose its colour.

Drizzle the coconut cream onto the serving plates, then arrange the slices of fish over top. Scatter over the radish and asparagus.

Drizzle 1 tablespoon of the nahm jim over each plate, then dot the mint and micro coriander over top, to finish. Serve immediately as the nahm jim will start to cure the delicate fish.

*Sandford Seafoods (1 Cross Rd, Sulphur Pt, Tauranga), regularly sells fresh kingfish.

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Recipe by Macau Bar Kitchen Lounge

Photography by ilk

First published in issue 11 of Our Place Magazine

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