Sashimi of mulloway with beetroot pickle

AT A GLANCE

  • Serves 4 people

  • 1 beetroot, thinly sliced into rounds on a mandolin
  • 20 gm (1.5 cm piece) ginger, cut into julienne
  • 2 tbsp caster sugar
  • Juice of 1 lemon
  • 500 gm skinless mulloway, thinly sliced
  • 2 tbsp finely chopped chives
  •  
  • Soy and olive oil dressing
  • 100 ml extra-virgin olive oil
  • 50 ml soy sauce
  • 1 tbsp white sugar
  • Finely grated rind and juice of 1 orange
  • ¼ tsp dried chilli flakes
  • ¼ tsp fennel seeds
01   Combine beetroot, ginger, sugar, juice and 1 tbsp fine sea salt in a non-reactive bowl and set aside to pickle (25-30 minutes).
02   Meanwhile, for soy and olive oil dressing, whisk ingredients in a bowl, season to taste, set aside for flavours to develop (30 minutes).
03   Arrange mulloway slices on plates, top with drained beetroot, drizzle over dressing, scatter with chives and serve.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.
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