Low Carb Kingfish Sashimi
Indulge in the delicate elegance of **Low Carb Kingfish Sashimi**, a health-conscious twist on traditional sashimi that’s both refreshingly light and irresistibly flavorful. This no-cook recipe showcases the pristine purity of fresh kingfish, sliced paper-thin and elegantly dressed in a zesty soy-ginger lime sauce infused with the nutty richness of sesame oil. A sprinkle of toasted sesame seeds and finely chopped green onion adds depth, while crisp cucumber rounds provide a refreshing garnish that complements the dish’s delicate balance. Perfect for quick prep in just 15 minutes, this low-carb delight is seasoned simply with sea salt and black pepper to let the kingfish shine. Ideal for an elegant appetizer or a light yet satisfying main course, this sashimi recipe is a must-try for seafood lovers seeking a healthy gourmet experience. Keywords: kingfish sashimi, low-carb recipe, fresh seafood, no-cook dish, healthy meal, soy-ginger lime dressing.
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Recipe Information
Ingredients
- 200 g Fresh kingfish fillet
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Fresh lime juice
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Sesame oil
- 1 stem Green onion, finely chopped
- 1 teaspoon Sesame seeds, toasted
- 1 piece (small) Cucumber
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the kingfish fillet. Ensure it is fresh and properly chilled. Using a sharp knife, carefully cut the fillet into thin slices, about 1/4 inch thick. Arrange the slices neatly on a chilled serving platter.
In a small bowl, combine the low-sodium soy sauce, fresh lime juice, grated ginger, and sesame oil. Whisk together until well blended to create the dressing.
Drizzle the soy-ginger dressing evenly over the arranged kingfish slices, ensuring each piece gets a light coating.
Finely chop the green onion and sprinkle over the dressed kingfish sashimi.
Toast the sesame seeds in a dry skillet over medium heat for 1-2 minutes until golden brown, stirring frequently to prevent burning. Allow them to cool slightly before sprinkling over the sashimi.
Peel the cucumber, slice it into very thin rounds using a mandoline or sharp knife, and arrange them around the sashimi for a refreshing garnish.
Season the sashimi lightly with sea salt and a few cracks of black pepper to taste.
Serve immediately to enjoy the freshness and delicate flavors of the kingfish sashimi.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1029 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
