Salmon Sashimi with Hot Ginger and Spring Onion Oil
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Feeds 1 - 2 people 
Prep time 5m
Cook time 2m
Description
This ginger and spring onion oil is a classic Cantonese condiment that works so well with fish, and particularly salmon. Serve a small pot of soy with the fish and dip each piece into it, to season.
- 1 sashimi grade salmon supreme, sliced
- 1 very finely chopped ginger
- 2 tablespoons very finely chopped spring onion
- 50ml vegetable oil
- Soy sauce to serve
- Arrange the salmon slices on a serving platter.
- Heat the vegetable oil until very hot in a small frying pan. Add the ginger and spring onions and allow to cook for just a minute, taking care not to burn them.
- Remove from the heat and pour straight over the salmon.
- Serve with soy sauce for dipping.
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Kamebishi Soy Sauce: Aged to Perfection! Kamebishi soy sauce, aged in old cedar barrels for two years, delivers a rich and complex flavour profile that is unmatched. This traditional ageing process imparts a well-balanced salty taste, which is both robust and nuanced. The cedar barrels contribute s...
