Kingfish Sashimi with Finger Lime Jalapeño hot sauce
by Rita Kanji
·
Inspired by classic kingfish sashimi plates, this version leans brighter, sharper and unapologetically bold. Fresh, sashimi-grade kingfish sliced thin and dressed with Finger Lime Jalapeño Hot Sauce — the kind of pairing that makes you question why you ever served raw fish without heat.
Finger Lime Jalapeño brings citrus lift, native brightness and a clean, green burn that doesn’t bulldoze the fish. It sharpens the sweetness of the kingfish. Wakes up the palate. Adds that zingy slap before settling into a cool, herb-laced calm. Heat, acidity and freshness working together — not competing.
This is what hot sauce recipes should do. Not overpower. Elevate.
It’s not new. It’s inspired — a nod to the raw fish dishes we’ve always loved, reworked with flavour properly turned up quickly. A spicy sashimi moment that actually respects the fish.
If you’ve been looking for hot sauce recipes that belong on a long lunch table, this is it.
One bite in and everything you ate before feels a little… polite.
Ingredients
300 g sashimi-grade kingfish, finely sliced
3 cloves garlic, peeled
1.2-inch piece of ginger, peeled
8 coriander roots
3 long green chillies, roughly chopped (add more for extra heat)
3 tbsp Thousand Apologies Finger Lime x Jalapeño hot sauce
1–2 limes, juiced
200 ml Kara coconut cream, chilled in the fridge for at least an hour
Garnishes
¼ cup coconut batons, dry-roasted
1 long red chilli, julienned
Small handful of Vietnamese mint leaves
Method
1. Make the Green Sauce: In a mortar and pestle, bash the garlic, ginger, coriander roots, and green chillies with a pinch of salt. Add the hot sauce and lime juice, continuing to grind until a wet paste forms. Transfer the mixture to a blender and blend until super smooth. Taste and adjust seasoning to achieve a balanced hot, sour, salty, and sweet flavour. Strain the blended mixture through a muslin cloth.
2. Prepare the Coconut Cream: Whisk the chilled Kara coconut cream in a mixer until thick and foamy. (if you don't have Kara you will just have to drizzle over without the whip)
3. Plate the Dish: Arrange the kingfish slices on a plate, curling them slightly so they don’t lie flat. Spoon the green sauce over the fish, dot the coconut cream around the platter, and garnish with toasted coconut, red chilli, Vietnamese mint, and coriander leaves.
Photography by: Kip and Co & Madeline Burke
More hot sauces: hot sauce