1 small fennel bulb
1 green apple
Dressing:
2 1/2 tbsp sunflower or other mild-tasting
oil
2 tbsp ground roasted sesame seeds
2 1/2 tsp light soy sauce
2 tsp lemon juice
1/2 tsp sugar
1 piece katsuo or maguro tataki, about
300g, fully defrosted
2-3 tbsp fresh pomegranate seeds, for
garnish |
Method :
Trim off and
discard green fennel stems. Quarter and core apple. Shave fennel and apple
into paper-thin slices, and soak in separate bowls of ice-cold water for
10 minutes. Whisk all dressing ingredients together until smooth. Set
aside, covered. Slice tataki fish about 1cm thick and arrange on serving
plates. Drain fennel and apple slices and arrange on plates, then sprinkle
pomegranate seeds over. Serve immediately, with dressing drizzled on top
or served on the side.
Serves 4-6
In Japan,
sashimi fish is sometimes grilled briefly to produce a contrast between
the tastes and aromas of raw and roasted fish. Japanese supermarkets here
sell katsuo (bonito) tataki, or maguro (tuna) tataki, sashimi-grade fish
fillets that have been quickly seared, then flash-frozen. Look for them in
the frozen or chilled seafood sections; simply defrost, slice and serve
with a dip. Here we have complemented the deliciously briny fish with
crisp apple and fennel, and a fragrant dressing. Ready-ground roasted
sesame seeds can also be found at Japanese supermarkets.
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