Japanese-style Kingfish Tartare (Kingfish Tataki)

Method6 steps · about 10 min

1. 1

   Step 1: Keep the 100 g sashimi-grade kingfish fillet chilled until ready to prepare it. Use fish supplied as suitable for raw eating. Finely chop the whole fillet and make a flat pile on a clean cutting board.

   Uses 100 g sashimi-grade kingfish fillet, suitable for eating raw

2. 2

   Step 2: Mince the complete pile of fish from step 1 further to about 5 mm pieces with repeated knife cuts. You may use two knives.

   Uses complete chopped raw kingfish

3. 3

   Step 3: Finely chop the whole 10 cm scallion segment, the 2.5 cm ginger cube and all 2–3 tartare shiso leaves on the same board. These give about 1 tbsp of each chopped aromatic.

   Uses 1 scallion segment, 10 cm long (about 1 tbsp when finely chopped) · 1 cube fresh ginger, 2.5 cm on each side (about 1 tbsp when finely chopped) · 2–3 shiso leaves (about 1 tbsp when finely chopped)

4. 4

   Step 4: Put all the chopped scallion, ginger and shiso from step 3 on the minced fish from step 2. Add all 1 tsp miso, ¼ tsp soy sauce and ¼ tsp sesame oil.

   Uses complete chopped scallion, ginger and tartare shiso · complete minced raw kingfish · 1 tsp miso · ¼ tsp soy sauce · ¼ tsp sesame oil

5. 5

   Step 5: Mix the fish, aromatics and seasonings from step 4 with the knife, lifting some of the mixture from underneath and turning it over. Distribute the miso evenly, but avoid pressing or crushing the fish into a sticky paste.

   Uses complete raw kingfish, chopped aromatics and measured seasonings

   
6. 6

   Step 6: Serve the complete tartare from step 5 promptly as two appetizer portions. Use optional additional shiso leaves, or ready crackers or crostini, for serving; alternatively offer the tartare in a bowl. Keep it chilled until serving.

   Uses complete mixed raw kingfish tartare · Additional shiso leaves, optional, to serve · Ready crackers or crostini, optional, to serve