It would have been a crime to spend as much time on board fishing as we did, and not serve at least some of our haul sashimi-style. What matters is not so much the type of fish you use, as how fresh it is. So let your nose be your guide. The ponzu sauce is a great little dipping number for fresh or grilled seafood.




Skill level

Average: 2.9 (37 votes)


  • 1 white onion, thinly sliced
  • sea salt
  • 1 garlic clove, finely grated
  • ½ thumb ginger, peeled and finely grated
  • 2 lemons, juiced
  • 1 spring onion, green part only, thinly sliced
  • 60 ml (¼ cup) soy sauce
  • 1 tsp sugar
  • 400 g fresh skipjack tuna or stripey trumpeter
  • finely grated fresh wasabi, or prepared wasabi, to serve

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.


Standing time 10 minutes

Place the onion in a small bowl, sprinkle generously with salt, then stand for 10 minutes. Rinse the onion under cold running water, then squeeze out the moisture and pat dry on paper towel.

Meanwhile, place the garlic, ginger, lemon juice, spring onion, soy sauce and sugar in a small bowl and stir until the sugar is dissolved.

Thinly slice the fish against the grain into 3-4 mm thick slices and arrange them on your platter. Scatter the tuna with the salted onion, then spoon the ponzu sauce over as evenly as possible. Serve immediately with wasabi.  


This recipe is from Gourmet Farmer Afloat