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Hiramasa Sashimi with Shiso and Salmon Caviar

  • Feeds 1 - 5 people
  • Prep time 10m
  • Cook time 0m

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.

  1. Clean fish and wipe off excess moisture
  2. 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.
  3. 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)
  4. 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.
  5. Spoon over a dash of ponzu citrus sauce for some brightness and finish with a shaving of lime zest.
  6. Serve immediately with soy sauce and freshly grated wasabi.

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