Sunday 9 October 2011

salmon sashimi w chilli sesame oil

食べるラー油がけ サーモンの刺身

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

Assemble fools!


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