RECIPE: Sea Bass Sashimi

RECIPE: Sea Bass Sashimi

09 Aug 2013

Fresh fish and vibrant herbs with a tangy dressing

SEA BASS SASHIMI
SERVES 2 TO 4

INGREDIENTS
250g sea bass fillet, skinned and thinly sliced
200g white asparagus, peeled and blanched
25g mixed salad leaves
10g mint and coriander leaves
10ml sashimi dressing
Micro greens, mint and parsley, to garnish

METHOD
1. Arrange the asparagus on the plates and top with the fish. Season with salt and drizzle the fish with the dressing. In a bowl, dress the leaves and garnish the plate with the herbs.

SASHIMI DRESSING

INGREDIENTS
20g mint, leaves only
3½ tbsp rice vinegar
50ml olive oil
10ml lemon juice
1g lemon zest
1 tbsp light soy
1½ tbsp salted water

METHOD
1. Place the mint leaves, ¾ of the olive oil, lemon juice and zest into a blender. Blitz until the mint is puréed, adding the salted water to help break up the leaves. Add the rice vinegar and soy sauce, and adjust the seasoning.