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Sashimi of mulloway with beetroot pickle

You'll need

1 beetroot, thinly sliced into rounds on a mandolin 20 gm (1.5 cm piece) ginger, cut into julienne 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


  • 01
  • Combine beetroot, ginger, sugar, juice and 1 tbsp fine sea salt in a non-reactive bowl and set aside to pickle (25-30 minutes).
  • 02
  • Meanwhile, for soy and olive oil dressing, whisk ingredients in a bowl, season to taste, set aside for flavours to develop (30 minutes).
  • 03
  • 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 Australian Gourmet Traveller.

“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

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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