Cooking at Home: Sashimi Kingfish with Hot Sauce and Melon
Get creative at home and try this recipe with punchy fresh flavours from chef Sarah Glover, a perfect pairing for Cape Mentelle Rosé. Often people default to salmon, ocean trout or tuna when eating sashimi, but kingfish works just as well – if not sometimes better.
Sarah’s strong connection with the ocean and cooking on beaches goes hand in hand with the ethos of Cape Mentelle and the geography of the Margaret River region in Australia. Her hands-on approach, gathering produce locally and cooking it over an open fire, is a unique experience of terroir. The natural environment expresses itself through her food, just as the natural environment expresses itself through Cape Mentelle’s wines.
- 200 g sashimi-grade kingfish belly, sliced into thin strips
- 1/2 rockmelon, sliced into thin strips
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- Sea salt
- 500 g yellow and orange capsicums, seeds and membranes removed, chopped
- 3 long red chilies
- 6 garlic cloves, peeled
- 1/2 tablespoon sa salt
- To make the hot sauce, place all the ingredients in a good processor and blitz until well pureed. Transfer to a clean glass jar. Make sure you leave a 2-3 cm gap at the top of the jar. Put the lid on, but not tightly - in a couple of days the sauce is going to start to release fermentation gases, which is great! Let the jar sit at room temperature for at least a week or two; the sauce definitely gets better as it ages. Makes about 2 cups. Store it in the fridge for up to a month.
- Arrange the kingfish and melon on a serving plate. Add a tablespoon of the hot sauce to a bowl and stir in the lemon juice, extra virgin olive oil and a good pinch of salt. Drizzle over the kingfish and melon and serve.