Tuna sashimi

This is a really easy way to make a dish worthy of a fine dining restaurant with very little effort. Head to your local seafood shop to find fish suitable for raw consumption.

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Stream free On Demand

Episode 3

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

Ingredients

• 300 ml dashi
• 60 ml tamari
• 40 ml mirin
• 20 ml yuzu or lemon juice
• 250 g sashimi grade tuna, thinly sliced
• 2 tsp sesame oil
• 1 Lebanese cucumber, finely diced
• Kewpie mayo, to taste
• 2 spring onions, finely sliced into ribbons
• 1 long red chili, finely sliced
• 2 tsp fried shallots
• 1 tsp roasted sesame seeds
• Lemon zest, to serve

Instructions

1. To make the dressing, in a small bowl combine dashi, tamari, mirin and lemon juice. Mix and set aside.
2. On four serving plates, portion the tuna evenly across each plate, scattering so it falls naturally.
3. Drizzle some sesame oil on each plate, then spoon little mounds of cucumber around the tuna followed by little dots of kewpie mayo on the corners of each piece of tuna.
4. To garnish, scatter spring onions, red chili, fried shallots and sesame seeds around the plate and top with a grating of lemon zest.
5. Pour dressing onto each plate and serve.

 

Take a tour of regional Australia's best regional offerings with Khanh Ong's Wild Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Episode 3

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG

episode • Khanh Ong's Wild Food • 

documentary • 

45m

PG