Name: Bar H: Sashimi of striped trumpeter with mushrooms and ginger, horseradish and soy dressing
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 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

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

Australian Gourmet Traveller recipe for Sashimi of striped trumpeter with mushrooms and ginger, horseradish and soy dressing by Hamish Inghram of Bar H, Sydney

Serves 6

Cook

20M

“I love sashimi; it holds pride of place in my restaurant. I always find the freshest fish I can. Striped trumpeter comes from the pristine waters of Tasmania. If you can’t find any, substitute snapper. This dish is a perfect blend of earthy mushroom, fresh trumpeter and zingy dressing.” – Hamish Ingham, Bar H, Sydney

Ingredients

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

Method

Main

1.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.

2.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.

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
.
Drink Suggestion: A sake with some fullness, such as 2010 Mutemuka Shuzo “Mutemuka” Junmai Muroka Nama Genshu from Kochi, Japan. Drink suggestion by Charles Leong
Notes