1 whole hapuka
200ml lemon juice
20g kawakawa leaf powder
salt, to taste
Ingredients provided by:
The fish is easiest to work with when it is fresh and whole. You will need a very sharp knife.
Remove the guts, gills, external wings and spines. Cut under the scales, being careful not to cut through the skin. Wash off the blood and scales then pat dry. Place in the chiller for at least 5 days.
Fillet and skin the fish and slice into sashimi-size strips. Season with lemon juice, kawakawa powder and salt. Serve immediately.
Wine Match: te Pa Oke Sauvignon Blanc 2015