This is a Japanese-style recipe of raw fish for brunch or lunch, using the so-called sashimi grade. It can be prepared with different kinds of salt- or freshwater fish. We tried the dish with a Ruamahanga Rainbow trout and found it delicious.
Feeds two to three. Preparation time ca 35 minutes.
• 100 gr short-grain rice
• 200 gr trout fillets, cut into 2 cm cubes
• 1 cucumber, finely sliced
• 3 radishes, finely sliced
• 2 cm piece of ginger, finely grated
• 100 gr podded edamame, blanched and refreshed (kind of soy beans in pods)
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp mirin (Japanese rice wine)
• 2 tbsp rice wine vinegar
• 1 tbsp toasted sesame seeds
Boil the rice and set aside. Put the trout pieces into a bowl and combine with the cucumber and radish. In another small bowl, whisk together the soy sauce, mirin, vinegar, sesame oil and grated ginger. Pour over the trout mixture and stir well to coat. Set aside to marinated for five minutes. Divide the cooled rice among bowls, then top with the trout mixture. Scatter over edamame and sesame seeds and serve.
Rolf & Brigitte