this earth, this food...
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Hamish Ingham

Sashimi of kingfish with mushrooms & horseradish dressing

RECIPE BY: Hamish Ingham


  • 400g Striped kingfish fillets
  • ¼ cup Shiitake mushrooms
  • ¼ cup Enoki mushrooms
  • ¼ cup Oyster mushrooms
  • ¼ cup Black fungi
  • ¼ cup Spiral Wakame
  • ¼ cup Shallot julienne
  • ½ bunch Red radish sliced
  • 50ml Spiral Genuine Tamari
  • 100ml Spiral Organic Extra Virgin Olive oil
  • 1bls Spiral Organic Rice syrup
  • 1 Lemon juice
  • 1 knob fresh Ginger about 30g (micro plane)
  • 20g horse radish (micro plane)
  • 2 eshallots (on the fine grater)
  • 1 Orange zest (micro plane)
  • White pepper – fine


For the dressing combine tamari , olive oil, rice syrup and lemon juice. Grate ginger, horseradish and eshallots on the micro plane. Mix all together and season with white pepper.

Slice the kingfish into thin slices and arrange on a platter leaving enough room to put the mushroom salad to the side. Combine all the mushrooms, wakame, radish and shallots and mix with half the dressing arrange on the platter with the kingfish, pour remaining dressing over the fish. Serve immediately

Tips and Tricks

I love sashimi it holds pride of place in my restaurant, I always find the freshest fish i can. This dish is such a perfect blend of earthy mushroom, fresh sashimi kingfish and zingy dressing.

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