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!!!
150gm Fresh sashimi grade snapper or other white fish
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
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
Tobiko and micro herbs for garnish
- Mix all the pickle ingredients and marinate the courgette and carrots for 10 minutes
- Mix all the dressing ingredients and soak the dry wakame and fungus for a couple of minutes
- Assemble on a plate, garnish with Tobiko, micro herbs and mayonnaise.
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