Kylie Kwong–Inspired Sashimi with Chilli–Lime Dressing
This dish is inspired by the style of Kylie Kwong—a cuisine that blends deep respect for Asian tradition with freshness, simplicity, and uncompromising ingredient quality. In her approach, sashimi is not about technical showmanship, but about honoring the product itself: impeccably fresh fish, a clean cut, and the contrast between delicate flesh and a vibrant chilli–citrus dressing. It’s cooking driven by intuition, balance, and emotion.
Ingredients
300 g very fresh sashimi-grade fish (tuna, salmon, or yellowtail)
1 small red chilli, very finely chopped
finely grated zest of 1 lime
2 tablespoons freshly squeezed lime juice
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon fine raw or caster sugar
1 tablespoon finely sliced spring onion
1 tablespoon finely chopped fresh coriander
toasted sesame seeds, to serve
optional: a few drops of chilli oil or chilli crisp
The fish should be well chilled but not icy. Gently pat it dry with paper towels and slice it with a very sharp knife into thin, clean slices, using a single smooth motion—no sawing. Arrange the sashimi loosely on a chilled plate, allowing the pieces to fall naturally.
In a small bowl, combine the chilli, lime zest and juice, soy sauce, sesame oil, and sugar. Mix thoroughly until the sugar has fully dissolved. Add the spring onion and coriander, gently stirring to keep the dressing fresh and aromatic.
Just before serving, spoon a small amount of the dressing over the sashimi—do not drown the fish; it should be enhanced, not overpowered. Sprinkle with toasted sesame seeds and, if you like extra heat, finish with a few drops of chilli oil.
Serve immediately, on its own or with a few thin slices of cucumber or daikon. This is a dish best enjoyed without distractions—when everything that matters happens on the plate.
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