- 200 g of fresh fillets of fish without the skin (mackerel, sea bass,
- tuna, salmon etc.)
- 1 spring onion
- 1 tomato
For the marinade:
- 3 tablespoons of rice vinegar
- 2 ½ tablespoons of mirin, a Japanese sweet cooking wine (or sake with 2 tablespoon of sugar)
- 2 tablespoons of lime juice
- 5 tablespoons of soya sauce
- 6 tablespoons of dashi a Japanese soup stock (or 5 tablespoons of water).
For the garnish:
- Toasted sesame seeds and nori (a type of edible seaweed).
- Fresh coriander (optional)
- Place all the ingredients over a low heat for 5 minutes then set aside and allow to marinate and cool. (This can also be done in the microwave).
- Cut the fish into bite size strips
- Five or ten minutes before eating put the fish into half of the marinade sauce (Ponzu).
- Separate the white and green part of the spring onion then slice both parts into thin strips and allow to cool in ice water for two minutes, then drain.
- Cut the tomato in half then finely slice it.
- Remove the fish from the marinade. Mix the fish with the tomato and the white spring onion.
- Serve the salad in a bowl with the remaining sauce (ponzu). Garnish with the sliced green spring onion, toasted sesame seeds and the nori seaweed cut into thin strips or fresh coriander.