Mackerel Sashimi with Hot Shallot Oil & Chili
Ingredients
Shallot oil:
- 3 tablespoons Macadamia nut oil
- 5 red shallots finely diced
Sashimi plate:
- 300 grams fish sashimi grade, firm white fish cut into matchbox size pieces (Mackerel, Blue Eye Trevalla)
- 1 tablespoon coriander leaves chopped
- tomato seeds removed and finely diced
- 1/4 red onion finely diced
- 3 tablespoons olive oil extra virgin
- 1 potatoes cut into 5mm (1/5 inch) cubes
- 1 lime cut in half
- 1.5 tablespoons soy sauce light
- 1 small chili fresh
- 6 chives cut into 2cm (3/4 inch) lengths
Instructions
Shallot Oil
- Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside.
Sashimi Plate
- Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it does not freeze.
- Using a very sharp knife, slice the fish into 3mm (0.1 inch) 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.
- 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 chili and chives on top.
- Reheat the shallot oil over a medium-high heat until it is sizzling and drizzle over the fish, to serve
Notes
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