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Bar H: Sashimi of striped trumpeter with mushrooms and ginger, horseradish and soy dressing

You'll need

400 gm skinless striped trumpeter fillets 60 gm shiitake mushrooms, sliced 50 gm enoki mushrooms, trimmed 100 gm oyster mushrooms, larger ones halved 30 gm black fungus, larger ones halved 3 spring onions, cut into julienne 4 red radishes, thinly sliced   Ginger, horseradish and soy dressing 100 ml olive oil 50 ml light soy sauce 1½ tsp caster sugar Juice of 1 lemon 20 gm ginger (4cm piece), finely grated 20 gm fresh horseradish, finely grated (see note) 2 golden shallots, finely grated Finely grated rind of 1 orange


  • 01
  • For ginger, horseradish and soy dressing, whisk olive oil, soy sauce, sugar and lemon juice in a bowl, add ginger, horseradish, shallot and orange rind, whisk to combine, season to taste with freshly ground white pepper and set aside.
  • 02
  • Thinly slice the fish across the grain and arrange on serving platter. Combine mushrooms, onion and radish with two-thirds of dressing. Arrange over fish, pour over remaining dressing and serve.
Note If fresh horseradish is unavailable, substitute a good-quality shop-bought horseradish. Hamish Ingham prefers Newman’s horseradish from South Australia.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

“I love sashimi; it holds pride of place in my restaurant. I always find the freshest fish I can. Striped trumpeter comes from the pristine waters of Tasmania. If you can’t find any, substitute snapper. This dish is a perfect blend of earthy mushroom, fresh trumpeter and zingy dressing.” - Hamish Ingham, Bar H, Sydney

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A sake with some fullness, such as 2010 Mutemuka Shuzo “Mutemuka” Junmai Muroka Nama Genshu from Kochi, Japan.

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