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Sashimi with ginger, garlic, tamari and black radish
Serves 4 Starters and mains
Ingredients
- 1tbsp tamari
- 1tsp mirin
- 1tbsp olive oil
- 1tsp sesame oil
- juice 1/2 lime
- 1/2 garlic clove, finely grated
- 1/2tsp finely grated fresh ginger
- 100g sashimi-grade kingfish, salmon or tuna, thinly sliced across the grain
To serve
- black radish or other large radish, cut into long matchsticks small handful microherbs
Method
Combine the tamari, mirin, olive oil, sesame oil and lime juice in a small bowl. Add the garlic and ginger and whisk to combine.
Arrange the fish evenly on a platter with the radish matchsticks, drizzle over a little dressing, top with the microherbs, then finish with the remaining dressing to serve.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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