Smoked halibut sashimi with yuzu sesame dressing and wasabi jelly

Serves 1 Starters and mains

Smoked  Halibut  Sashimi With  Yuzu  Sesame  Dressing

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Ingredients

  • 1tbsp hijiki seaweed
  • 2tsp Mikawa Mirin
  • 2tsp light soy sauce pinch of coconut palm sugar
  • 40g frozen podded edamame (or use fresh, if available)
  • 200g packet thinly sliced smoked halibut (smoked eel or salmon are also good)
  • 85g black or brown rice noodles red and green shiso leaves (optional)
  • a few pieces of pickled ginger
  • micro coriander leaves (optional)
  • pinch of sea salt crystals

For the wasabi dressing

  • 1 1⁄2tsp agar flakes
  • 2tsp wasabi paste

For the dressing

  • 1tbsp soy sauce
  • 2tsp yuzu juice (or lime juice)
  • 1tsp sesame oil

Method

First make the jelly. Pour 75ml cold water into a small pan and sprinkle over the agar flakes, heat gently without being tempted to stir. Once it is just simmering, stir gently for a minute until the liquid looks clear. Put the wasabi in a small bowl and add a little of the liquid, stir until smooth then add the remaining liquid. Pour into a small container or mini loaf tin that will comfortably fit in a bowl. Pour cold water into the bowl and sit the container in it for about 5 minutes to allow the jelly to cool and set.

Put the hijiki seaweed in a bowl and cover with boiling water and leave for 5 minutes. Drain and add the Mirin, light soy sauce, sugar and 1tbsp of cold water.

To make the dressing, whisk the soy sauce, yuzu juice and the sesame oil together in a small bowl and set aside. Cook the edamame in a pan of boiling water for 5 minutes, drain and refresh under cold running water and drain again.

Arrange the halibut on a plate with the edamame. Cut the jelly into cubes – you might not need it all – and add to the fish or serve in a small bowl.

Now cook the noodles. Put them upright in a small pan over a medium-high heat, add a pinch of salt and pour over boiling water from the kettle to half fill the pan. As the water boils, separate the strands with a fork and cook for about 31⁄2 minutes or to your liking, drain and refresh with hot water then cold and put in a small bowl with the shiso if using. Pour the juices from the hijiki over the noodles to moisten them a little.

To serve, sprinkle the fish with the seaweed, spoon over the dressing and add the pickled ginger. Scatter with the micro coriander leaves, if using, and serve with the noodles.

Recipes and Photographs taken from Solo by Linda Tubby. Photography by Ali Allen (Kyle Books, £16.99).
Smoked  Halibut  Sashimi With  Yuzu  Sesame  Dressing
Recipes and Photographs taken from Solo by Linda Tubby. Photography by Ali Allen (Kyle Books, £16.99).

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