| This is a very quick and easy dish. Great as a party canape, a vibrant start to a meal or as a main dish with miso soup and steamed rice. I chose salmon for this recipe as it’s readily available and often good quality, you can substitute tuna if you prefer. When ever possible buy wild produce. (see tips). |
Ask your fishmonger to remove the skin and all the pin bones. You will also need to identify the skin side of the fillet, as this will help you in successfully slicing your tataki.(see technique section 'How to cut tataki and sashimi'). |
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600g -
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fresh salmon fillet |
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100ml -
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rice wine vinegar |
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50ml -
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dark soy sauce |
| lemon Juice and zest | |
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1/2 -
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teaspoon Grated ginger |
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4 -
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Finely sliced spring onion |
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1 -
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small bunch Coriander sprigs |
| pinches of Salt & pepper | |
| A splash of Olive oil | |
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1 -
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bowl Ice water |
| Serves six | |
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| 1.Trim your fillet of any brown areas of flesh, this will made your finished tataki look more attractive. Then do a final check for any remaining bones. | |
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2. Dress the salmon in olive oil and salt & pepper. |
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| 3.
Sear in very hot fry pan as briefly as possible and plunge into ice water
immediately. After 1 or 2 minutes remove the fillet and pat dry with kitchen paper. Wrap in baking paper, then in cling film and place in the fridge. |
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| 1.Measure the soy and vinegar into a bowl. Add the ginger and the lemon juice and zest. | |
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It should taste of lemon, vinegar and be slightly salty |
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| 1.Slice your salmon tataki, skin side up, into 1/2cm slices and arrange on a plate. (See ‘cutting tataki’ in the technique section for the correct slicing procedure). | |
| 2.Dress with Ponzu and garnish with spring onion and coriander leaves. | |
| Serve immediately, with chopsticks. | |
| Recipe by David Selex | |
