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Sashimi
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
Fish-lovers will enjoy Aldo Zilli's Japanese-inspired fusion sashimi, combining raw fish with piquant fried clams
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Ingredients
- 4 tbsp Olive oil
- 2 cloves Garlic, chopped
- 1 small red chilli, chopped
- 100g clams, raw
- 1 tuna steaks
- 1 side of salmon, filleted
- 1 Sea bass, filleted
For the marinade
- 3 cm Ginger, grated
- 1 tbsp Sesame seeds
- 1 dash of Soy sauce
- 1 dash of Sesame oil
- 3 tbsp Wasabi, (Japanese horseradish paste)
To serve
- 1 large mooli (white radish), grated
- 4 tbsp Japanese pickled Ginger
- 2 tbsp Sesame seeds
- 1 dash of Sesame oil
Method
1. First make the marinade. Mix together the fresh ginger, sesame seeds, soy sauce, sesame oil and wasabi in a shallow dish.2. Heat the olive oil in a frying pan. Add the garlic and chilli and fry for 1 minute. Add the clams, cooking them until they open. Set aside.
3. Brush the tuna steak with the sesame seed marinade. Meanwhile, heat a griddle pan until very hot. Sear the tuna on the griddle pan for 1-2 minutes on each side.
4. With a very sharp knife, slice the tuna, salmon and sea bass into very thin slices.
5. Arrange spoonfuls of the white radish and pickled ginger onto each of 4 serving plates and place slices of tuna, salmon and sea bass on top of each one, sprinkling with sesame seeds and sesame oil. Serve with the cooked clams.
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