Sashimi of the dorado

Name: Sashimi of the dorado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Sake (rice wine); 5 TABLESPOONS Soy sauce; 5 TABLESPOONS Lemon juice; 1 TABLESPOON Icing sugar; 2-3 (approx. 400 g) Fillets of gilthead without skin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Olive oil; 1/2 Box of Shiso cress (alternatively garden cress); 4 TABLESPOONS dark balsamic vinegar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Sake (rice wine)
5 TABLESPOONS Soy sauce
5 TABLESPOONS Lemon juice
1 TABLESPOON Icing sugar
2-3 (approx. 400 g) Fillets of gilthead without skin
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Olive oil
1/2 Box of Shiso cress (alternatively garden cress)
4 TABLESPOONS dark balsamic vinegar

Directions

1
For the Ponzu sauce, bring the sake to a boil and mix with soy sauce and lemon juice. Stir in icing sugar, let it cool down
2
Wash the fish fillet, dab dry, cut diagonally into slices as thin as possible. To do this, pull the knife with long slices through the fish, the fish slices should only be a few millimetres thick. Spread the slices on four plates and season with salt and pepper. Heat the oil in a pot
3
Cut cress from the bed and sprinkle over the fish. Spread the hot oil with a spoon directly on the fish and the cress, drizzle Ponzu sauce and balsamic vinegar over it and serve
4
Waiting time approx. 15 minutes