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Easter is a great opportunity to take the time to unwind with friends and family. If the weather co-operates,
sharing a bite together outside is always a pleasure. If you’re at home or away for the holidays, we’ve got a delicious recipe for you, designed for sharing and sure to please.
Photo @chinchin
“This is such a delicious and impressive dish and doesn’t take long to assemble. I love the vibrant, Thai flavours that Chin Chin are so renowned for. It’s Perfect to share at a relaxed gathering, at home, or away, with a cold glass of champagne”.
Jackie Ashley
1 tbsp coconut cream
200g kingfish loin, crosscut into 2mm-thick slices
2 lime segments
½ large green chilli, julienned
½ makrut lime leaf, julienned
2 tbsp green nahm jim (see below)
8 baby cress leaves
3 Thai basil leaves, torn
Green nahm jim
4 green banana chillies
2 cloves garlic
¼ bunch coriander root
1 tbsp caster sugar
½ cup fresh lemon or lime juice
2 tbsp fish sauce
Start with green nahm jim the day before. To make, blitz or pound the chillies, garlic and coriander root into a fine paste. Combine with remaining ingredients and a large pinch of salt, ensuring the sugar dissolves. Let sit overnight in the fridge.
For the sashimi, drizzle the coconut cream over a serving plate. Lay the fish flat on top, spreading it out slightly so each piece is only just touching. Layer the rest of the ingredients, starting with the lime: gently break it up and scatter over the fish. Next, the green chilli and lime leaf. Drizzle the nahm jim, being sure to spread it evenly around the fish. Add cress and torn basil.
Serve immediately.
When sharing time together, set the tone with your choice of scent. A bit of fragrance can instantly relax the mood. Be it a spritz of Power House, or the ficker of Waxed Perfume, or the bounteous Waxed Perfume XL. And for cleanup, turn to the reliable duo of Insink and Benchpress. Perfect all-rounders, biodegradable and reliable, Benchpress provides the spray, Insink brings the bubbles.
Here’s to a relaxing Easter!
Love,
Ashley & Co.