Snapper Sashimi


A light, fresh summer starter.
  4   15 mins

INGREDIENTS

320g snapper fillet (sashimi grade)
¼ (30g) daikon (white radish), julienned
1 (10g) radish, julienned
¼ carrot, julienned
¼ cucumber, julienned
320g snapper fillet (sashimi grade)
¼ (30g) daikon (white radish), julienned
1 (10g) radish, julienned
¼ carrot, julienned
¼ cucumber, julienned
Micro shiso (optional)
Black sesame (optional)
1 tsp S&B Wasabi Paste 43g
1 tbsp Japanese rice wine vinegar
1 tbsp Japanese soy sauce
1 tbsp mirin seasoning
2 tsp lemon juice
1 ½ tbsp olive oil

METHOD

  1. Thinly slice snapper fillet at 1cm interval and arrange on a plate. Set aside.

  2. Put daikon, radish, carrot, and cucumber in a mixing bowl, then mix well with micro shiso, black sesame as optional.

  3. To make the dressing, mix S&B Wasabi Paste, rice wine vinegar, soy sauce, mirin, lemon juice and olive oil in a bowl.

  4. Place vegetables on top of the snapper. Drizzle dressing on top and serve.