Red Mullet Sashimi Recipes

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

RED MULLET SASHIMI

Steps:

• This is a really delicate raw fish dish with beautiful pops of pomegranate and citrus flavour. Enjoy it as a starter or as part of a bigger spread. You should be able to get red mullet from the fish counter at any good supermarket, if not; your local fishmonger will definitely sort you out.
• 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 put aside then squeeze all of the lime juice over the fish. The acid of the lime will start to cook the fish so you'll see it start to change colour.
• 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 bashing the back with a wooden spoon. The seeds will tumble out between your fingers into the bowl below. Lay the fish out in a single layer on a serving platter, then sprinkle over the lime zest from a height 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.

NEW STYLE SASHIMI

Steps:

• Cut fish fillet into paper-thin slices using the usu-zukuri cutting technique: Place fillet horizontally on chopping board with skin side up and tail end to left, steadying that side with fingers of left hand. Hold very sharp, long, thin-bladed pointed knife so that the top, blunt edge is inclined sharply to the right and, from the left side of fillet, start cutting paper-thin slices. Keep the blade at an acute angle to achieve a clean cut across the grain. The fish is sliced in one drawing stroke. Let the weight of the knife do the work as you draw the blade back toward yourself. Keep fingers of left hand clear.
• Arrange fish slices on serving plate. On each slice dab a little grated garlic and place ginger spears and a few menengi or chives. Sprinkle sesame seeds over fish. Drizzle yuzu soy sauce over top of entire arrangement and garnish with carrot curl.
• Just prior to serving, heat the New Style Oil in a small frying pan until just before it begins to smoke. Pour it over fish slices and serve.
• This recipe may also be followed using shellfish, beef or tofu.
• Combine in small bowl.
• Combine in small bowl.

RED MULLET SASHIMI

Steps:

• Slice the fish thinly, but not wafer thin, and put into a bowl. Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice). The acid of the lime cooks the fish, so you will see it change colour.
• Remove the seeds from the pomegranate by bashing the back of each 1/2.
• Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds. Use a sharp grater, such as a microplane, and grate the ginger over the top. To finish, drizzle over the oil and scatter on some small basil leaves.

HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY

Steps:

• Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
• Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
• Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
• Enjoy!

ROAST RED MULLET WITH TARRAGON & PANCETTA

Steps:

• Heat oven to 200C/fan 180C/gas 6. Slash the red mullet through the flesh to the bone 3-4 times on each side. Mix the chopped tarragon with 2 tbsp of the oil and the garlic, season lightly, then brush over the fish, taking care to push some of the tarragon into the slashes of the fish. Marinate for 10 mins.
• Put the pancetta and red onion into a large roasting tin, drizzle with remaining oil and cook in the oven for 5-7 mins or until beginning to soften. Arrange the fish on top and drizzle with the vinegar. Roast in the oven for 12-15 mins or until the fish is cooked; the eye will be white and the flesh will flake when prodded.