4.9 from 135 votes
Mackerel Sashimi with Hot Shallot Oil & Chili
This dish features sashimi-grade mackerel slices served cold with a vibrant topping of diced tomato, red onion, coriander, and scallions. The addition of golden fried potato cubes and a drizzle of soy and lime juice balance the fresh fish with a mix of textures and flavors. The hot shallot oil poured over at the end adds warmth and aroma, enhancing the overall experience. The contrast of chilled fish and warm potato and oil provides an interesting serving option for an elegant appetizer or light meal.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Japanese
Ingredients
Shallot oil:
- 3 tablespoons macadamia nut oil
- 5 shallot finely diced, red
Sashimi plate:
- 300 grams fish sashimi grade, firm white fish cut into matchbox size pieces (Mackerel, Blue Eye Trevalla)
- 1 tablespoon Coriander leaves chopped
- tomato seeds removed and finely diced
- 1/4 red onion finely diced
- 3 tablespoons olive oil extra virgin
- 1 potato cut into 5mm (1/5 inch) cubes
- 1 lime cut in half
- 1.5 tablespoons soy sauce light
- 1 Chili pepper fresh, small
- 6 chives cut into 2cm (3/4 inch) lengths
Instructions
Shallot Oil
- Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside.
Cup of Yum
Sashimi Plate
- Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it does not freeze.
- Using a very sharp knife, slice the fish into 3mm (0.1 inch) thick slices and lay on a chilled platter, in an overlapping pattern. Scatter the coriander leaves over the top, then sprinkle with the diced tomato and red onion. Season with sea salt and ground white pepper.
- Heat the oil in a frying pan over a medium-high heat and fry the potato for 6 minutes, or until golden and just cooked. Sprinkle over the fish. Squeeze over lime and then drizzle over the soy sauce. Scatter the chili and chives on top.
- Reheat the shallot oil over a medium-high heat until it is sizzling and drizzle over the fish, to serve