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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