Sunday, 9 October 2011
Recently we were visited by two wonderful friends from Tokyo, VB Samurai and Green Ninja.
VB Samurai terrorised pubs across Sydney in his quest for the [im]perfect beer, while Green Ninja is a known enemy of electricity, preferring to undertake her clandestine activities in darkness.
Yes kids, there's a story in there. A big one.
Anyway . . . we had an awesome time hanging out, catching up and sharing our favourite places around Sydney. We also visited the Sydney Fish Markets and hosted a BBQ at our house with a group of friends, gorging on oysters, sashimi and even kangaroo skewers.
I served my finger lime oysters, as well as three types of sashimi: Snapper Sashimi w Soy & White Truffle, Tuna Tartare w Green Chillies, Crispy Shallots & Guacamole and this lovely salmon sashimi drizzled in la yu, a chilli & sesame oil which VB Samurai and Green Ninja brought us from Japan.
It seems la yu became incredibly popular last year in Japan, and after tasting it I understand why.
Chips of crispy fried onion and garlic floating in rich sesame oil and a hint of chilli. What’s not to love?
It’s used on rice, udon, salad dressings, fish – you name it! I can imagine happy uni students hunkering down with a bowl of ramen tossed in la yu as a quick fix dinner.
So why not drizzle this awesome sauce over sashimi? White fish isn’t a good option, since the flesh is too mild in flavour, but the richness of salmon was a perfect match.
Salmon Sashimi with La Yu
Anna’s recipe inspired by VB Samurai and Green Ninja.
450g sashimi grade salmon, thinly sliced
1 tablespoon good quality la yu