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.
600 grams firm white fish fillets (I used kingfish)
¼ cup tamari
1 tablespoon each sesame oil and rice wine vinegar
1 teaspoon caster sugar
2 teaspoons wasabi paste
2 spring onions, very thinly sliced
small mint leaves
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