100g Sashimi quality kingfish piece, sliced finely
½ tablespoon chopped chives
1 small red radish, sliced very finely
1.5 tablespoons Mount Zero Yuzu Pressed Extra Virgin Olive Oil
¼ teaspoon soy sauce
Pink Lake Salt and black pepper, to taste
Meg Tanaka, CIBI, Serves 2
100g Sashimi quality kingfish piece, sliced finely
½ tablespoon chopped chives
1 small red radish, sliced very finely
1.5 tablespoons Mount Zero Yuzu Pressed Extra Virgin Olive Oil
¼ teaspoon soy sauce
Pink Lake Salt and black pepper, to taste
Method
1. Place sliced kingfish pieces on a flat plate
2. Sprinkle Pink Lake salt & pepper to season
3. Drizzle soy sauce over the sliced fish
4. Place sliced radish randomly on top of sliced fish
5. Sprinkle chopped chive over the sliced fish
6. Drizzle Yuzu olive oil over the sliced fish
CIBI is a celebration of simple and wholesome living. Created by Meg and Zenta Tanaka in the backstreets of Collingwood, CIBI – meaning 'little one' – has been delighting diners and lovers of Japanese home goods for more than 10 years
@cibi_minanoie
https://cibi.com.au/