One of Chin Chin’s most iconic dishes, this Kingfish Sashimi pairs delicate fish slices with bold green nahm jim and decadent coconut cream. Easy to recreate at home and perfect for entertaining or as a light starter.
LifestyleKingfish Sashimi from Chin Chin
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02 July 2025
Ingredients
200g kingfish loin, sliced crosswise into 2 mm-thick pieces
2 tbsp Green Nahm Jim Dressing (see below)
1 tbsp coconut cream
2 limes, segmented
½ large green chilli, julienned
3 kaffir lime leaves, julienned
Baby cress leaves, to garnish
Torn Thai basil leaves, to garnish
Green Nahm Jim Dressing
10 green chillies, deseeded
4–5 garlic cloves
1 bunch coriander root
¼ cup (55g) caster sugar, plus extra to balance
4–5 tbsp fish sauce*, to balance
¼ cup (60ml) lime juice, to balance
In a blender, blitz the chillies, garlic, coriander root, and sugar into a paste. Transfer to a sealed container and let sit for at least overnight, or longer, if possible. This allows the sugar to macerate the garlic and mellow any harshness.
When ready to use, season the paste with fish sauce and lime juice to taste, adjusting with more sugar if needed. You are aiming for a flavour profile that is bright, zesty, mildly spicy, and balanced with salty sweetness. Enjoy immediately or use within 24 hours. *To make a vegetarian version, simply substitute the fish sauce with soy sauce.
Method
Carefully arrange the kingfish slices flat on a serving plate.
Layer the remaining ingredients over the top. Start with the green nahm jim dressing, drizzle with the coconut cream, then gently break up the lime segments and scatter them over everything. Add the green chilli and kaffir lime leaf next.
Finish with the cress and Thai basil and serve immediately.
Chin Chin
125 Flinders Lane, Melbourne
