Sashimi with Tamari and Wasabi Dipping Sauce
Photography by Josh Griggs.
You can use virtually any fish for sashimi, but whatever you choose it must be extremely fresh. It looks impressive but is very easy to prepare.
Serves: 6
INGREDIENTS
Fish
600 grams firm white fish fillets (I used kingfish)
Dipping sauce
¼ cup tamari
1 tablespoon each sesame oil and rice wine vinegar
1 teaspoon caster sugar
2 teaspoons wasabi paste
To serve
2 spring onions, very thinly sliced
small mint leaves
sesame seeds
wasabi paste
METHOD
Fish: Trim any blood line off the fish and neaten the sides. Using a very sharp knife, slice the fish thinly on the diagonal.
Dipping sauce: Place all the ingredients in a bowl and whisk to dissolve the wasabi paste.
To serve: Arrange the fish on plates and spoon over a little dressing. Top with the spring onion, mint and sesame seeds. Add a small squirt of wasabi paste and serve the remaining dressing separately in small dishes. Serves 6 as a starter
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