2 tspsesame seeds200 gmfillet of sashimi-grade bonito, skin on1½ tbspHealthy Boy soy sauce (see note)3radishes, sliced into paper-thin rounds1sheet of toasted laverbread or noriAvocado purée100 gmavocado flesh (about 1 avocado)2 tsplemon juiceGinger vinaigrette2 tbspwhite balsamic vinegar2 tbsplight olive oil1 tbspHealthy Boy thin soy sauce1 tbspsweet ginger vinegar (see note)
Gently dry-toast the sesame seeds in a frying pan over medium heat pan until lightly golden (1-2 minutes), then crush with a mortar and pestle to just break up the seeds.
For avocado purée, blend ingredients and a pinch of salt in a tall cup with a stick blender until smooth. Push mixture through a fine sieve with the back of a spoon and taste to check seasoning, adding more lemon and salt if required.
For ginger vinaigrette, whisk ingredients until well combined, season to taste and set aside.
To remove the bloodline from the fish, slice down the middle of the fillet and remove the bones and blood-red flesh, then roll bonito in the soy sauce, place on a metal tray and blowtorch the skin lightly until blistered. Refrigerate immediately until chilled (15-20 minutes).
Slice the fillet against the grain into 5mm-thick slices. Place on a tray, season lightly with salt and drizzle with some of the ginger vinaigrette. Arrange on a plate and drizzle with more vinaigrette. Dot avocado purée on the fish slices. Dress radish slices with vinaigrette, season with salt and arrange on the plate. Brush the laverbread or nori gently over a naked flame just to crisp slightly (4-6 seconds), then break it into rough pieces over the plate. Scatter with ½ tsp toasted sesame seeds and serve.
Note Healthy Boy soy sauce is available from
Thai grocers or select Asian supermarkets. Yamato brand sweet
ginger vinegar is available from Simon Johnson food stores.