“The lime juice in this sashimi recipe kind of cures the fish while keeping all that delicate flavour ”
- 2 x 65 g red mullet fillets , from sustainable sources, ask your fishmonger, scaled and pin-boned
- sea salt
- freshly ground black pepper
- 2 limes
- 1 pomegranate , halved
- 1 thumb-sized piece fresh ginger , peeled
- extra virgin olive oil
- a few fresh baby basil leaves
- This is a really delicate raw fish dish with beautiful pops of pomegranate and citrus flavour. Enjoy it as a starter or as part of a bigger spread. You should be able to get red mullet from the fish counter at any good supermarket, if not; your local fishmonger will definitely sort you out.
- With a sharp knife, slice the fish as finely as you can and put it into a bowl. Add a pinch of salt and pepper. Finely grate the zest of the limes into a separate bowl and put aside then squeeze all of the lime juice over the fish. The acid of the lime will start to cook the fish so you’ll see it start to change colour.
- Remove the seeds from the pomegranate halves by holding them one at a time, cut-side down, in the palm of your hand over a bowl, and bashing the back with a wooden spoon. The seeds will tumble out between your fingers into the bowl below.
Lay the fish out in a single layer on a serving platter, then sprinkle over the lime zest from a height and scatter over the pomegranate seeds. Finely grate the ginger over the top then finish with a drizzle of extra virgin olive oil and a scattering of baby basil leaves.
Source: Jamie Oliver