A delicious way to sample raw, fresh fish

People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 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)
Preparation
  1. 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).
  2. Cut the fish into bite size strips
  3. Five or ten minutes before eating put the fish into half of the marinade sauce (Ponzu).
  4. 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.
  5. Cut the tomato in half then finely slice it.
  6. Remove the fish from the marinade. Mix the fish with the tomato and the white spring onion.
  7. 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.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy