Sashimi with Hot Shallot Oil and Chilli

Shallot Oil

1. Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside.

Sashimi Plate

1. Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it does not freeze.
2. Using a very sharp knife, slice the fish into 3mm thick slices and lay on a chilled platter, in an overlapping pattern. Scatter the coriander leaves over the top, then sprinkle with the diced tomato and red onion. Season with sea salt and ground white pepper.
3. Heat the oil in a frying pan over a medium- high heat and fry the potato for 6 minutes, or until golden and just cooked. Sprinkle over the fish. Squeeze over lime and then drizzle over the soy sauce. Scatter the chilli and chives on top.
4. Reheat the shallot oil over a medium- high heat until it is sizzling and drizzle over the fish, to serve.

Sashimi with Hot Shallot Oil and Chilli

No ratings yet

Print Recipe Pin Recipe

Tried this recipe?Let us know how it was!

Steven Snow

Internationally renowned travelling celebrity chef Steven Snow is the owner/chef of Fins, Australia’s most awarded regional restaurant. Fins has been a ‘hatted’ restaurant every year for the past 16 years. Most recently Snow opened a second Fins overlooking the ocean in Portugal. Snow is the author of the best seller cookbook Byron Cooking and Eating and Cooking on the Coast. He is the feature chef on Channel 7’s lifestyle program Guide to the Good Life. Chef Snow has a wedding venue [email protected] house which is an absolutely stunning venue.