Bar H: Sashimi of striped trumpeter with mushrooms and ginger, horseradish and soy dressing

AT A GLANCE

  • Serves 6 people

  • 400 gm skinless striped trumpeter fillets
  • 60 gm shiitake mushrooms, sliced
  • 50 gm enoki mushrooms, trimmed
  • 100 gm oyster mushrooms, larger ones halved
  • 30 gm black fungus, larger ones halved
  • 3 spring onions, cut into julienne
  • 4 red radishes, thinly sliced
  •  
  • Ginger, horseradish and soy dressing
  • 100 ml olive oil
  • 50 ml light soy sauce
  • 1½ tsp caster sugar
  • Juice of 1 lemon
  • 20 gm ginger (4cm piece), finely grated
  • 20 gm fresh horseradish, finely grated (see note)
  • 2 golden shallots, finely grated
  • Finely grated rind of 1 orange
01   For ginger, horseradish and soy dressing, whisk olive oil, soy sauce, sugar and lemon juice in a bowl, add ginger, horseradish, shallot and orange rind, whisk to combine, season to taste with freshly ground white pepper and set aside.
02   Thinly slice the fish across the grain and arrange on serving platter. Combine mushrooms, onion and radish with two-thirds of dressing. Arrange over fish, pour over remaining dressing and serve.
Note If fresh horseradish is unavailable, substitute a good-quality shop-bought horseradish. Hamish Ingham prefers Newman’s horseradish from South Australia.

This recipe is from the December 2011 issue of Australian Gourmet Traveller.

Recipe:

HAMISH INGHAM, BAR H, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LUCY WEIGHT

Drinking Suggestion:

A SAKE WITH SOME FULLNESS, SUCH AS 2010 MUTEMUKA SHUZO “MUTEMUKA” JUNMAI MUROKA NAMA GENSHU FROM KOCHI, JAPAN. , suggested by CHARLES LEONG

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