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