Snapper Sashimi with Wakame & Pickled Vegetables

My hubby came back with Kahawai and Snapper the other day so I quickly gutted and filleted some fast dishes for us and our guests who happened to be in our kitchen!!

For those of you who are caught unprepared like I was – this is one of the dish I prepared – Snapper Sashimi with Wakame and pickled vegetables.  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  J  I hope you will enjoy this with a glass of sauvignon blanc which I certainly did!!!

Serves:                           2

Ingredients:

150gm Fresh sashimi grade snapper or other white fish

Pickles: 

1/2 Courgette, peeled

1/2 carrots, peeled

3 Tbsp rice vinegar

1 1/2 Tablespoon White sugar

1 tsp sea salt

1/8 tsp chili flakes

Dressing:

1 Tbsp soy sauce

1/8 tsp sesame oil

1/2 tsp white sugar

1/2 tsp sesame seed

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

Method: 

1. Mix all the pickle ingredients and marinate the courgette and carrots for 10 minutes
2. Mix all the dressing ingredients and soak the dry wakame and fungus for a couple of minutes
3. Assemble on a plate, garnish with Tobiko, micro herbs and mayonnaise.

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