AT A GLANCE
When it comes to making Christmas entertaining simple, a no-cook dish is always a good option. Note that serving sizes are based on entrée portions.
|01||For ponzu, combine soy sauce, juices, vinegar, kombu and bonito in a bowl, cover and refrigerate overnight to infuse, then pass through a fine strainer (press on solids to extract all liquid). Whisk in oil and refrigerate for up to 5 days.|
|02||Combine sesame seeds and ½ tsp sea salt in a bowl, then scatter in a tray. Press kingfish into sesame seeds to coat all sides, wrap in plastic wrap and refrigerate until required. Just before serving, thinly slice across the grain and arrange on a platter or serving plates.|
|03||Combine edamame, seaweed salad, pea tendrils, cucumber and spring onion in a bowl, toss lightly to combine and arrange next to kingfish. Drizzle with ponzu, squeeze finger lime over and serve.|