Name: Asian Style Tuna Sashimi
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 200g/7ozs tuna sashimi slices (ask the fishmonger to slice it); 3 makrut lime leaves; 15g/0.5oz crispy shallots; Small handful of fresh coriander leaves; Sea salt; 30ml/1floz lime juice; 15ml/0.5floz fish sauce; 20g/1.4ozs palm sugar, shaved (Thai, not Malaysian) or regular caster/superfine sugar; 2 tablespoons green shallots or chives, finely sliced; 1-2 small red chillies (depending on how hot you like it); 25ml/1floz coconut cream; 10ml/0.3floz mirin

1

First make the nahm jim so that the sugar has time to dissolve. Mix the lime juice, fish sauce, finely shaved palm sugar, green shallots/chives and red chilli together. You can make this 1-2 day ahead of time and keep it in the fridge.

2

Mix the coconut cream and mirin together in a small bowl.

3

Lay out the tuna sashimi slices on a plate and drizzle the coconut sauce on top. Then top with the nahm jim. Take a pair of scissors and fold over the lime leaf so that it is double the thickness and cut it very thinly - don't use the spine of the leaf. Sprinkle on top of the fish. Add coriander leaves and season generously with sea salt (don't forget this, it won't sing with flavour without it) and then finish with crispy shallots and serve.

Asian Style Tuna Sashimi

Ingredients

12 Ingredients

Instructions

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