Tuna Sashimi with Coconut and Thai Basil Oil

In a small bowl, combine the rice wine vinegar, sugar and salt. Add the sliced radish, toss to coat, and set aside to pickle.

In another small bowl, whisk together the coconut milk, lime juice, lime zest, fish sauce, mirin and grated ginger. Set aside.

In a blender, combine the coriander, Thai basil, both oils, rice wine vinegar and a pinch of salt. Blend on high speed until smooth and vibrant green. If needed, adjust the consistency with more olive oil. Season with salt to taste. For a silky herb oil, strain through a fine mesh sieve or cheesecloth to remove any herb particles, leaving a clear, bright green oil.

Spoon 3–4 tablespoons of the coconut sauce onto your serving dish, creating a base. Gently arrange the tuna slices on top of the sauce. Use a small spoon to dot the herb oil over the coconut sauce and around the tuna. Drain the pickled radishes and place them atop the tuna and coconut sauce. Garnish with fennel fronds and serve.

1x KIN Southern Bluefin Tuna Sashimi Pack

Fennel fronds, to garnish

 

Pickled Radish:

¼ cup rice wine vinegar

1 tsp sugar

Pinch of salt, to taste

3 small radishes, thinly sliced on a mandoline

 

Coconut Lime Base:

60ml coconut milk

½ lime juiced and zested

1 tbsp fish sauce

1 tbsp mirin

1 tsp finely grated ginger

 

Herb Oil:

1 cup lightly packed coriander

1 cup lightly packed Thai basil

½ olive oil

½ cup neutral oil

1 tsp rice wine vinegar

Pinch of salt, to taste

 

Recipe developed by @madeby.mandy