Salmon sashimi with ponzu
Ensure the fish is fresh. Ponzu is a Japanese dressing. You can mix in a little wasabi paste into the dressing if you like.
|¼ cup||Lime juice, or lemon juice|
|¼ cup||Soy sauce|
|1 tbsp||Rice vinegar|
|2 tsp||Sugar, or mirin|
|1 tsp||Sesame oil|
|1 piece||Ginger, around 2.5cm long, peeled, sliced thin and cut into matchsticks|
|1||Red chilli, seeds removed, very finely chopped|
Salmon and vegetables
|300 g||Boneless salmon fillets, skin off|
|1||Baby carrot, shedded or cut into fine matchsticks|
|2||Radishes, sliced thinly and cut into matchsticks|
|1 handful||Coriander leaves, to garnish|
|1||Spring onion, shredded, to garnish|
- Shake all dressing ingredients together in a screw top jar and chill until ready to serve.
- Toss the dressing with the radish and carrot and leave to marinate for 5 minutes while you prepare the salmon.
- Use a very sharp knife to slice the salmon thinly.
- Arrange salmon on plates, top with marinated vegetables and dressing, and garnish with coriander and spring onion.
This dish is best matched with
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