Sashimi salad recipe

Mark Hix
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Hix says that second-tier fish like mackerel or whiting still works well for this dish - Matt Austin

You can serve pretty much any super-fresh white fish for this, or try scallops. Even very fresh second-division fish is good, such as mackerel or whiting; there’s no need to buy expensive premier-division fish like bass or turbot unless you want to.

I team the fish with mushrooms marinated in ponzu (a Japanese citrus sauce) and a dried seaweed salad mix – a combo of colourful edible sea vegetables which you can buy from Asian supermarkets or online from The Cornish Seaweed Company or Clearspring.

Timings

Prep time: 10 minutes, plus marinating time

Serves

4

Ingredients

  • 100g fresh Asian mushrooms such as enoki or shimeji, cleaned and separated

  • 150ml ponzu

  • 400g very fresh white fish, skin removed and filleted

  • 20g dried seaweed salad, rehydrated in cold water

  • a handful of small Asian leaves, such as red mizuna and micro mustard leaves, and lengths of chives

  • a handful of coriander leaves

  • 2 spring onions, finely sliced

Method

  1. Place the mushrooms and ponzu together in a bowl and leave to marinate for about an hour, then drain and reserve the liquid.

  2. Slice the fish thinly and arrange it on plates. Spoon some of the ponzu over it and season.

  3. Arrange the mushrooms, seaweed, leaves and spring onion over the fish, spooning over more of the ponzu to dress it.

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