Nori dusted sashimi, seaweed mayonnaise, watercress, warm chilli and lime dressing
Servings4people
AuthorSteven Snow
Ingredients
DRESSING
60mlmandarin oilor grapeseed or macadamia oil
30mllemon juice
GINGER CHIPS
5cmknob ginger
NORI DUST
1sheet nori
CHILLI OIL
1habanero chilli
1golden shallot
100mlmacadamia oil
NORI MAYO
300gmayo base
2tbsp.nori dust
NAM JIM DRESSING
6long red chillisliced finely
3clovesgarlicsliced
3coriander rootwashed thoroughly and chopped finely
3shallotchopped finely
3cmknob gingersliced finely
150mlfish sauce
150gm palm sugar
150mllime juice
TO SERVE
1bunch watercress
1large avocadodiced 1.5 cm cubes
24x 2cm cubes of sashimituna or kingfish
8tspblack tobiko
1cooked and chilled desiree potato cut into 5mm cubesshallow fried and seasoned
finger lime caviar
Instructions
For ginger chips, peel and thinly slice ginger and deep fry until golden and crispy (can be done in advance).
For nori dust, blend in spice grinder until powder consistency, store in airtight container.
For chilli oil, brunoise shallot. Slice chilli and infuse in oil, strain.
For nam jim dressing, pound the chilli, ginger, coriander, shallot and garlic in a mortar. Then add fish sauce, palm sugar and lime juice. Pound to combine.
Place chilli oil on a slow heat. Add diced shallot. Oil will foam up to serve, be careful not to burn.
Serving
Swipe nori mayo across the base of the plate.
Make salad with avocado and watercress, dress with mandarin oil and lemon juice, season to taste.
Spread across the length of the plate to cover nori mayo.
Dip one side of the sashimi into the nori dust and garnish with finger lime caviar and place randomly on top of the salad. Place half teaspoon of black tobiko next to sashimi cubes.
Refresh ginger chips in fryer, and garnish plate (about 4 per person).