My Japanese-style kingfish Tartare, called Kingfish Tataki is a similar dish to fish tartare but with miso flavour. The fish is chopped much more finely than standard fish tartare. Everything is done on a cutting board with a knife, including mixing the ingredients.
- 100g (3.5oz) sashimi-grade kingfish fillet (note 1)
- 10cm (4") shallot (scallions) , about 1tbsp when chopped
- 2.5cm (1”) cube fresh ginger , about 1tbsp when chopped
- 2-3 shiso leaves (note 2), about 1tbsp when chopped
- 1 tsp miso
- ¼ tsp soy sauce
- ¼ tsp sesame oil
- Shiso leaves
- Crackers or crostini
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Finely chop the kingfish fillet. Make a flat pile of the fish pieces on the cutting board.
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Use a knife to mince them further to about 5mm (3/16") cubes, by simply dropping a blade onto the pile of fish pieces many times. Use two knives if you wish.
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Finely chop shallot, ginger and shiso leaves on the same cutting board. You will need about 1 tablespoon each.
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Place vegetables and the flavouring ingredients on top of the mince.
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Mix them using the knife. If you scoop some mince from the bottom of the pile and turn it over, it is easier to mix them. Ensure that miso is mixed into the mixture evenly. (note 3)
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Serve individually on a shiso leave (if using), on crackers/crostini, or in a bowl with crackers/crostini to help themselves.
1. It is also ok to use sashimi kingfish as you will be chopping them finely anyway.
Instead of kingfish, you can use yellowtail (horse mackerel) or sardines if they are sashimi-grade fillet.
2. Shiso is a Japanese perilla that can be purchased at Japanese grocery stores. Please visit my post, Chicken Patties Wrapped in Shiso for more details about shiso.
3. Try not to press down the side of the knife to crash the fish pieces too much as it will make the tartare too sticky.