Ocean perch sashimi with wasabi

Born from a bounty catch of ocean perch on a boat without any cooking facilities, this simple sashimi and wasabi recipe showcases the beauty of just-caught fish with freshly ground wasabi stem.

Credit: A Girl's Guide To Hunting Fishing and Wild Cooking

• serves

  4-6

• prep

  10 minutes

• difficulty

  Mid

Ingredients

• 1 ccean perch, cleaned (approximately 500–700 g)
• 1 fresh wasabi stem
• Wasabi leaves, sea salt, tamari or soy sauce to serve (optional)

Instructions

1. Use a sharp filleting knife to fillet the perch, removing skin and bones, then thinly slice the fillets. You can also ask your fishmonger to do this for you.
   
2. Peel the wasabi stem, then grate on a wasabi grater, using a circular motion on the grater, to form a fine paste.
   
3. Place the fish onto a serving platter and serve with the freshly ground wasabi paste. If serving with wasabi leaves, place a piece of sashimi directly into the wasabi leaf, add a dab of wasabi paste, then fold to enclose and eat immediately. Serve with sea salt and tamari (or soy sauce) on the side, if you like!

Watch how to make this recipe on Episode 3 of A Girl's Guide To Hunting Fishing and Wild Cooking Season 2 streaming free on SBS On Demand.

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.