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Blue Nose Sashimi

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Ingredients

  • 130g white fish – blue nose or hapuka, scaled and pin-boned
  • sea salt
  • freshly ground black pepper
  • 2 limes
  • 1 pomegranate, halved
  • 1 thumb-sized piece fresh ginger, peeled
  • extra virgin olive oil
  • a few fresh baby basil leaves

Method

  1. With a sharp knife, slice the fish as finely as you can and put it into a bowl. Add a pinch of salt and pepper. Finely grate the zest of the limes into a separate bowl and set aside.  Squeeze the lime juice over the fish, this will start to cook the fish and you will see it change colour.
  2. Remove the seeds from the pomegranate halves by holding them one at a time, cut side down, in the palm of your hand over a bowl, and tapping the back with a wooden spoon.

    Lay the fish out in a single layer on a serving platter, then sprinkle over the lime zest and scatter over the pomegranate seeds. Finely grate the ginger over the top then finish with a drizzle of extra virgin olive oil and a scattering of baby basil leaves.

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