KINGFISH SASHIMI WITH DAVIDSON PLUM
The National Indigenous Culinary Institute (NICI is an industry inspired and initiated program of national significance to create highly skilled indigenous chefs.
NICI offers elite training and experience for aspiring indigenous chefs who will be trained and mentored by Australia’s top chefs at host restaurants from rockpool bar and grill, bistro guillaume, Catalina, aria, the European, movida, the dolphin hotel, icebergs dining room and bar and more in Sydney and Melbourne.
Originally designed by Neil Perry, Guillaume Brahimi, Michael Mcmahon, Jill Dupleix, Terry Durack and Barry Mcdonald, nici’s program combines unique on‐the‐job training with a contemporary industry designed qualification. Our trainee chef program aims to produce a group of chefs trained in Australia’s top restaurants who will be role models and leaders for up and coming indigenous trainees.
Prep Time: 60 Minutes / Cook Time: 10 Minutes
Canapé Servings: 10 People
- 200g Kingfish
- 5g Murry river pink salt
- 100ml Verjuice
- 5ml Oil olive
- 50ml Lemon juice
- 20g Kombu
- 10g Black sesame seeds
- 40g Davidson plum powder
- 50g Chives
- Dice kingfish into small pieces.
- Mix with finger limes some lime zest, lime juice, olive oil and brunoise deseeded chilli, chives and Davidson Plum powder.
- Serve them in disposable Chinese spoons