sexy, sumptuous, sashimi

Sashimi is a wonderful thing: beautiful fresh fish marbled with the finest traces of fat. It’s truly beautiful, delicious and healthy.

As my final post before I embark overseas on a two week business trip, I give you a trio of sashimi recipes.

Kingfish w Lime, Olive Oil & Pink Peppercorns
Salmon w Ginger-Soy Sauce
Kingfish w Soy, Mustard & Onions

Each is a beautiful, exquisite morsel of tangy dressing and delicate fish.

Kingfish w Lime, Olive Oil & Pink Peppercorns
Anna’s very own recipe, inspired by Marcela. Serves 2 as appetiser.
Ingredients:
100g hiramasa kingfish (sashimi grade)
1 tablespoon good quality EV olive oil
½ teaspoon freshly ground pink peppercorns
Juice of 1 lime
Method:
1. Finely slice fish into thin segments. Arrange on plate.
2. Drizzle over lime juice then olive oil.
3. Sprinkle over pepper to taste and serve immediately.

Salmon w Ginger-Soy Sauce
Jonas & Anna’s very own recipe. Serves 2 as appetiser.
Ingredients:
100g salmon (sashimi grade)
2 tablespoons shoyu (light soy sauce)
1 teaspoon finely grated fresh ginger
2 teaspoons rice vinegar
1 teaspoon mirin
Method:
1. Combine all ingredients except fish and refrigerate for 1 hour or even overnight.
2. Finely slice fish into thin segments. Arrange on plate.
3. Drizzle over sauce and serve immediately.
Note: There will probably be sauce leftover. This can be used as a marinade or salad dressing.

Kingfish w Soy, Mustard & Onions
Anna’s very own recipe, inspired by Rise. Serves 2 as appetiser.
Ingredients:
100g hiramasa kingfish (sashimi grade)
1 tablespoons shoyu (light soy sauce)
½ teaspoon mustard powder or 1 teaspoon Dijon mustard
½ teaspoon white wine vinegar
1 shallot (scallion) thinly sliced separating white & green parts
Method:
1. Combine shoyu, lemon juice, mustard & vinegar with the white part of the shallot.
2. Finely slice fish into thin segments. Arrange on plate.
3. Drizzle over sauce. Top with green part of shallot and serve immediately.
As this final sashimi dish contains shallots, I dedicate this post to WHB, hosted by Glenna at a Fridge Full of Food.

Adieu my friends and see you when I get back!

Tags: morsels and musings food blog food and drink australia recipes weekend herb blogging whb entree appetizer starter snack lime sashimi fish kingfish salmon japanese recipes japanese food japanese cuisine sashimi recipes seafood seafood recipes salmon recipes kingfish recipes