Sashimi

Method

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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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Ingredients

4 tbsp Olive oil
2 garlic cloves, chopped
1 small red chilli, chopped
100g clams, raw
1 tuna steak
1 side of salmon, filleted
1 Sea bass, filleted

For the marinade

3 cm fresh ginger root, 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 white radish, grated
4 tbsp Japanese pickled ginger
2 tbsp Sesame seeds
1 dash of Sesame oil

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