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Hiramasa Sashimi with Shiso and Salmon Caviar
Hiramasa Sashimi with Shiso and Salmon Caviar
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Feeds 1 - 5 people 
Prep time 10m
Cook time 0m
Description
Sashimi is an impressive starter for a dinner party, and it couldn't be any simple to put together at home. Here we have used Hiramasa, an oily fish with a delicate flavour that pairs well with our selection of edible flowers and micro herbs.
- 75-100g (per portion) Hiramasa
- A few pearls Salmon Caviar
- Lime zest
- Citrus ponzu sauce
- Kamebishi soy sauce
- Amaranth micro herb
- Thai sweet basil
- Cornflowers
- Shiso Leaves
- Clean fish and wipe off excess moisture
- Make a small incision into the tail with a sharp knife catching on the skin and coming down the fish in a slight wiggling motion until the flesh is free.
- Now that the skin has been removed you should be left with a nice piece of clean fish to cut into slices of sashimi. Use the knife to cut from the heel back down in one movement for a clean cut. Repeat until you have 5 or 6 pieces depending on the size of the plate (this is per portion)
- Lay the slices on a plate, arrange as you please. We placed the hiramasa on a bed of green shiso leaves (perfect for bringing colour to the plate) and then added salmon caviar pearls, amaranth, cornflowers and Thai sweet basil on top of the fish.
- Spoon over a dash of ponzu citrus sauce for some brightness and finish with a shaving of lime zest.
- Serve immediately with soy sauce and freshly grated wasabi.
