This is a ‘wow’ dish that is sure to impress with very little effort required. Just make sure you use the freshest fish you can get and ask your fishmonger to cut it into sashimi for you (I get mine from Blue Fin at Malvern Central). The rest is just making it look pretty. I was itching to put a forest of fresh chopped coriander all over this but the guests I was serving it to were coriander-phobes, so if you like it, definitely add it. The dressing is nice balance of hot and salty and the finger lime pearls (which i was lucky enough to get from the Kitchen Garden I teach at, but which i have also seen a few fruit shops) are a surprising and wonderful burst of sourness. If you can’t get finger limes and are using lime zest, add the juice of half a lime to the dressing.
600g snapper sashimi
4 small radishes, finely sliced
2 cm ginger, pelled and cut into julienne
2 spring onion, finely sliced
zest of 1 lime or pulp of 3 finger limes
a handful on pomegranate aerils
2 tbspn tamari
2 tbspn olive oil
1.5 tspn sesame oil
1 tspn castor sugar
1 tspn chilli flakes
Combine dressing ingredients and stir well to ensure sugar is dissolved.
Place sashimi on a serving platter. Scatter over ginger, spring onion, radish, pomegranate and lime.
Spoon over or drizzle over dressing.