“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
- 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
- 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
- 1For 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.
- 2Thinly 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.
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
Drink Suggestion: A sake with some fullness, such as 2010 Mutemuka Shuzo “Mutemuka” Junmai Muroka Nama Genshu from Kochi, Japan. Drink suggestion by Charles Leong