Chef's Recipes

Sashimi of mulloway with beetroot pickle

Australian Gourmet Traveler recipe for Sashimi of mulloway with beetroot pickle

  • 15 mins preparation plus pickling, infusing
  • Serves 4
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Sashimi of mulloway with beetroot pickle
“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.


  • 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


  • 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 .