- 150gm fresh sashimi-grade snapper or other white fish
- 1/2 courgette, peeled
- 1/2 carrot, peeled
- 3 Tbsp rice vinegar
- 1 1/2 Tbsp white sugar
- 1 tsp sea salt
- 1/8 tsp chili flakes
- 1 Tbsp soy sauce
- 1/8 tsp sesame oil
- 1/2 tsp white sugar
- 1/2 tsp sesame seeds
- 3 Tbsp water
- 3/4 tsp mirin
- 1 tsp lime juice
- 1 tsp dry wakame
- 1–2 fungus, soaked in water and squeezed
- Japanese mayonnaise
- tobiko and micro herbs, for garnish
Suggested wine match - 2014 Waipara Hills Marlborough Sauvignon Blanc
From The Food Show 2015.
Everyone loves fresh sashimi dipped into soy sauce with a burst of wasabi, but sometimes it is nice to dress up the plate for guests. I hope you will enjoy this with a glass of sauvignon blanc!
Mix all pickle ingredients and marinate the courgette and carrot for 10 minutes.
Mix all dressing ingredients and soak dry wakame and fungus for a couple of minutes.
Assemble on a plate, garnish with tobiko, micro herbs and mayonnaise.