Tony Tan’s Chiu chow raw fish salad – Gourmet Traveller

Ingredients

• 2 tbsp rice vinegar
• ½ tsp caster sugar
• 20 gm ginger (about 4 cm), pounded with a mortar and pestle
• 1 tsp light soy sauce
• 300 gm sashimi-grade kingfish or snapper, thinly sliced
• 1 spring onion, thinly sliced
• ½ cup (loosely packed) coriander, coarsely chopped
• 1 long red chilli, thinly sliced
• 1 tbsp roasted peanuts
• Steamed rice, to serve