It may not be to everyone’s taste but for me there is something very refreshing about silky pieces of quality raw fish, especially when smothered in a salty heat of soy and wasabi.
A couple of weeks ago I decided to transform the boring old sashimi pack into a lovely little salad, served tartare or ceviche-style. The dressing was simply a mixture of soy sauce, (lots of) wasabi and flying fish roe, which provided saltiness, heat and a nice ‘crunch’ against the softness of the fish.
The salad is great to eat on its own, or spooned into little wonton wrapper cups and served as a fancy h’ordeurve. And it’s simple enough to prepare in the office for a 5-star lunch at your desk.
Serves 2 (small entree size)
Sashimi salad with flying fish roe dressing
All fish in this recipe is sashimi-grade. This ensures quality, safety and maximum flavour. Wasabi amount provides for mild heat, double or tripple the amount if you like more of a nostril-burning sensation.
- 3 slices tuna
- 3 slices salmon
- 3 slices kingfish
- 1 tsp flying fish roe
- 2 tbsp soy sauce
- Pea-sized amount of wasabi
- 1 tbsp pickled ginger, to serve
- Pea sprouts and alfalfa, to serve
Cut sashimi slices into 1cm cubes. Combine soy sauce and wasabi. Pour over sashimi, add flying fish roe and mix gently. Chill until serving.
Serve with a generous helping of pea sprout leaves, alfalfa and shredded pickled ginger.