Goldband snapper sashimi with soy, rice wine vinegar & finger limes

Produce is king in this sashimi recipe, so invest in the best piece of fish you can. The finger limes add extra pop and punch, giving the Japanese classic an Australian spin.

Credit: Andy and Ben Eat Australia, Food Network

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 300 g skinless Goldband snapper fillet
• 3 finger limes, to serve

Dressing

• 1 tbsp soy sauce
• 1 tsp rice wine vinegar
• 2 tsp caster sugar

Instructions

Using a very sharp knife, thinly slice the snapper fillet against the grain into 5 mm-thick slices and refrigerate until ready to serve.

Combine all the dressing ingredients in a bowl.  

Open up the finger limes and carefully squeeze out the jewels inside.

Just before serving, toss the sliced fish in the dressing, then divide among plates and top with the finger lime jewels.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.