Asian Style Tuna Sashimi

Name: Asian Style Tuna Sashimi with Nam Jim Dressing
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

Asian Style Tuna Sashimi is a restaurant-quality raw fish dish featuring premium sashimi-grade tuna topped with tangy nam jim dressing, toasted coconut, crispy shallots, and fresh herbs, prepared in under 10 minutes with no cooking required.

🌍Asian 🥗Gluten-Free 🥗Pescatarian 🏷️Tuna 🏷️Sashimi 🏷️Seafood

Total

10 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Not Quite Nigella

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

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Instructions

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.

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Tips & Notes

Pro tips

Keep tuna slices chilled until the last moment and assemble on a cold plate to maintain freshness and prevent the fish from warming.
Bruise makrut lime leaves gently between your fingers before adding to release their aromatic oils into the dressing.
Balance the nam jim by tasting as you go—adjust lime juice for tang, fish sauce for umami, and palm sugar for sweetness to your preference.
Add crispy shallots and fresh herbs only just before serving so they remain crispy and don't absorb moisture from the dressing.

Substitutions

Palm sugar → caster sugar or superfine sugar (1:1 ratio, though palm sugar adds subtle caramel notes)
Fresh coriander → fresh mint or Thai basil (use same amount for similar freshness)
Red chillies → Thai bird's eye chillies for more heat, or omit entirely for mild
Fish sauce → soy sauce (reduces authenticity but works for milder umami flavor)

Storage & make-ahead

Assemble and serve immediately. Do not store assembled dish as the tuna will deteriorate and herbs will wilt. Nam jim dressing can be made 2 hours ahead and refrigerated separately.

Common Questions

Can I use regular tuna instead of sashimi-grade?

No. Sashimi-grade tuna is specifically frozen to kill parasites and is safe to eat raw. Regular grocery store tuna is not safe for raw consumption. Always request sashimi-grade from a trusted fishmonger.

What if I can't find makrut lime leaves?

Makrut lime leaves add authentic citrus aroma. If unavailable, substitute with extra lime juice (add 5ml more) or regular lime zest, though the flavor profile will differ slightly.

How do I know if my tuna is properly sliced?

Ask the fishmonger to slice it against the grain into thin, even pieces (about 5mm thick). Properly sliced sashimi should have a silky texture and clean edges.

Can I make the nam jim dressing ahead of time?

Yes. Mix lime juice, fish sauce, and palm sugar up to 2 hours ahead. Add fresh herbs and chillies just before serving to preserve their flavor and texture.