Recipe & Images FIONA HUGUES
I probably eat more fish raw these days than cooked. The flavours of the sea when fish is fresh and crudo immediately whisk you away to balmy, salted shores. This is one of my favourite ways to eat it. This cheats ponzu style sauce is ready in moments and it makes a sublime light meal with a crisp white wine and plenty of crusty bread to mop up the tart creamy juices.
1 x white fleshed boneless fish fillet cut into mouthful-sized slices
⅓ cup rice wine vinegar
⅓ cup mirin
¼ cup light soy sauce
¼ cup mandarin juice
½ tsp sesame oil
1 chilli, seeds removed and finely chopped
1-2 tbsp chives, chopped
olive oil
salt & pepper
crème fraiche and baguette or sourdough, to serve
In a small jar combine the mirin, rice wine vinegar, mandarin juice and soy sauce. Drip in the sesame oil, taste and season.
Lay the fish in a single layer on a serving platter. Spoon over the dressing to taste, keeping any extra in the fridge for up to a week. Drizzle over a little olive oil, sprinkle with the chopped chives and chilli.
Eat immediately.
