Salmon Sashimi with Hot Ginger & Spring Onion Oil

Drogo
Servings

1-2

Prep Time

5 minutes

Cook Time

2 minutes

This salmon sashimi with ginger oil combines delicate slices of raw salmon with a fragrant, sizzling dressing inspired by classic Cantonese flavours. Fresh ginger and spring onion are briefly cooked in very hot vegetable oil before being poured directly over the salmon, releasing their aromas while gently warming the surface of the fish.

The spring onion and ginger oil is deliberately simple, allowing the quality and rich flavour of the salmon to remain the focus. Served with soy sauce on the side for dipping, this dish balances fresh raw fish with aromatic ginger, spring onion and a savoury finish.

Ready in just a few minutes, this is an elegant way to serve salmon sashimi as a starter or as part of a larger Asian-inspired meal. The contrast between cool salmon and hot ginger oil makes this simple dish particularly distinctive.
Salmon Sashimi with Hot Ginger and Spring Onion Oil

Ingredients

  • 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

Directions

    Method

    1. Step 1, Arrange the sliced sashimi grade salmon neatly on a serving platter, spreading the pieces out so the sashimi oilcan be distributed evenly over the fish.
    2. Step 2, Heat the vegetable oil in a small frying pan until very hot. Add the finely chopped ginger and spring onion and cook for just 1 minute, taking care not to allow either ingredient to burn.
    3. Step 3, Remove the spring onion and ginger oil from the heat and immediately pour it over the arranged salmon slices. The hot oil will release the aromatics of the ginger and spring onion while lightly warming the surface of the fish.
    4. Step 4, Serve the salmon sashimi with ginger oil immediately, accompanied by a small dish of soy sauce for dipping.

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