Name: Sashimi of mulloway with beetroot pickle
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 beetroot, thinly sliced into rounds on a mandolin; 20 gm ginger, cut into julienne (1.5 cm piece); 2 tbsp caster sugar; Juice of 1 lemon; 500 gm skinless mulloway, thinly sliced; 2 tbsp finely chopped chives; Soy and olive oil dressing; 100 ml extra-virgin olive oil; 50 ml soy sauce; 1 tbsp white sugar; Finely grated rind and juice of 1 orange; ¼ tsp dried chilli flakes; ¼ tsp fennel seeds

Sashimi of mulloway with beetroot pickle

Australian Gourmet Traveler recipe for Sashimi of mulloway with beetroot pickle

Serves 4

Prep

15M

“The sashimi of mulloway with beetroot pickle at Bar H was one of my favourite dishes of the summer, and I would be grateful if chef Hamish Ingham would pass on his recipe.”

John Templeton, Cheltenham, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 beetroot, thinly sliced into rounds on a mandolin

20 gm ginger, cut into julienne (1.5 cm piece)

2 tbsp caster sugar

Juice of 1 lemon

500 gm skinless mulloway, thinly sliced

2 tbsp finely chopped chives

Soy and olive oil dressing

100 ml extra-virgin olive oil

50 ml soy sauce

1 tbsp white sugar

Finely grated rind and juice of 1 orange

¼ tsp dried chilli flakes

¼ tsp fennel seeds

Method

Main

1.Combine beetroot, ginger, sugar, juice and 1 tbsp fine sea salt in a non-reactive bowl and set aside to pickle (25-30 minutes).

2.Meanwhile, for soy and olive oil dressing, whisk ingredients in a bowl, season to taste, set aside for flavours to develop (30 minutes).

3.Arrange mulloway slices on plates, top with drained beetroot, drizzle over dressing, scatter with chives and serve.

This recipe is from the March 2011 issue of .
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Alice Storey

Styling by Geraldine Muñoz