Sashimi is the perfect way to taste the fresh and natural flavours of WA’s delicious fish. Catalano’s sashimi plate paired with pickled cucumber is to die for.
Serves 2
Cooking tip: Use Goldband Snapper or Red Emperor for the white fish.
Ingredients
1 pack sashimi salmon
1 pack sashimi tuna
1 pack premium white fish
1 cucumber, deseeded and cut into 2cm batons
2 tsp table salt
3 tsp caster sugar
1 tsp sesame seeds
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tbsp peanut oil
1 2cm ginger stem, finely sliced
1 red chilli, finely sliced
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Methods
- Place the cut cucumber into a bowl and sprinkle with the salt. Leave for 20 minutes
- Dissolve the sugar into the vinegar
- Place the ginger and chilli into a saucepan with the oils and gently heat until they begin to sizzle then remove from heat
- Rinse off the cucumber and add to the oil along with the vinegar and and sesame seeds. Place mix into the refrigerator and chill for 1 hour
- Slice your sashimi into 4-5mm slices and arrange on a serving board. Place your pickled cucumber into a small bowl on the board
- Accompany the plate with the traditional soy sauce, wasabi and pickled ginger as well as some finely sliced Daikon radish
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