New-Style Yellowtail Sashimi Recipe - Great British Chefs
This elegant yellowtail sashimi recipe from Miho Sato is simply garnished with a fresh shiso oil, dramatically black leek salt and rings of bird's eye chilli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 10 slices of sashimi-grade yellowtail, cut very thinly
- 10 slices of red bird's eye chilli, deseeded and cut very thinly
- daikon radish, julienned
- shiso leaves, cut into a chiffonade
- 4 medium leeks, thinly sliced, both the green and white parts
- 10g of yuzu juice
- 10g of lemon juice
- 15g of light soy sauce
- 0.5g of Tabasco
- 10g of shiso leaves
- 15g of fresh parsley
- 10g of oil
- iced water
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