The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed


If you can find yuzu juice, use it in place of the lemon juice for a brighter, more Japanese dressing.

You'll need

200 gm sashimi-grade mulloway 130 gm (1 cup) podded frozen edamame, defrosted 1 tsp black sesame seeds To serve: thinly sliced toasted nori   Sesame-citrus dressing 2 tbsp light soy sauce, such as Healthy Boy 3 tsp toasted sesame oil 1 tbsp lemon juice

Method

  • 01
  • For sesame-citrus dressing, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • Thinly slice mulloway across the grain and place on a chilled plate. Scatter with edamame and black sesame seeds, drizzle the dressing over, then scatter with toasted nori and serve.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Fine daiginjo sake.

Featured in

Feb 2014

You might also like...

Vegetarian canape recipes

recipes

Oysters with wasabi nori and lime dressing

Caponata tartlets

recipes

Lardo, truffle honey and walnuts

White bean and olive crostini with salami and Pecorino Sardo

recipes

Devilled eggs with celery and coriander salt

Yoghurt baked in vine leaves with dill and parsley

recipes

Yellow split pea dip

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×