Sashimi of spottail bass with radish, cucumer & plum dressing

Serves 8
Prep time 30 minutes 

800g fresh spottail bass fillet
50ml extra virgin olive oil
30ml soy sauce
juice from 2 limes
50g pickled green chillies, chopped
200g daikon radish, julienned
200g cucumbers, julienned
3 seedless red plums, sliced into wedges
200g cherry tomatoes, halved
50g chervil, picked and finely sliced
30g fresh young ginger, julienned
5g Szechuan pepper, crushed

• Slice the fish into 2mm thick pieces. Place into a large glass bowl and marinate with extra virgin olive oil, soy sauce and lime juice.
• Sprinkle some chopped green chillies and toss well to mix. Cover with cling wrap and keep chilled.
• Combine the radish, cucumbers, plums, cherry tomatoes and chervil in a large bowl.

plum dressing
100ml plum sauce
150ml pickle marinade (made with 100ml water, 100ml vinegar and 30g sugar)
juice from 4 limes (or yuzu)
sesame oil (optional)

• Whisk all the ingredients together in a bowl and drizzle over the salad mixture. Let sit for a few minutes then top with marinated spottail, julienned young ginger and crushed Szechuan pepper.

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