a sashimi quick fix.

I went to bed on Saturday night with a grand plan to take a walk to Bourke St Bakery for a nice sausage roll and their famous Strawberry Brûlée Tart the next morning. When morning came, the skies were dark and no prizes for guessing that my so-called "grand" plan didn't come through so I went back for a snooze. Funny thing was, I had a craving for sashimi when I finally got up. Seeing that the sun was shining brightly (the weather's weird here), I decided that a trip to the Sydney Fish Market was going to satisfy the tummy.

To cut the long story short, let's just say I was a bit over zealous in thinking I could have THAT much sashimi on my own so I ate half of what I bought and turned the other half into a little sashimi appetiser which Mom and I picked up from a recipe book years ago. I can't eat endless amounts of raw fish because the oil gets to me after a while so dressing it with garlic and ginger does the trick for me in cutting out that oil from the fish.

I used to do this with salmon only but you could use any fish as long as it's sashimi grade. I used salmon, kingfish and tuna this time. The proportion of the ingredients is totally up to you. I tend to put more garlic than ginger just cos too much will make it too spicy. I left the spring onions out this time cos I didn't want to buy and only use part of it but I guarantee it would make the dish so much better if you had it.

Easy peasy and delicious!


Ingredients













Assorted Sashimi, cut into medium sized pieces
Ginger, finely chopped
Garlic, finely chopped
Spring Onion, finely chopped
Soy Sauce
Sesame Oil

• Place the sashimi and chopped ingredients in one bowl

• Season with soy sauce until all the fish coated. The mixture shouldn't be too wet. Taste as you go along so that you don't end up with a salty bowl of raw fish. Put a tiny amount of sesame oil for that extra fragrance and adjust to your liking.