Serves 1, multiply as required to serve more

Ingredients 

57-85g sashimi—quality halibut or white fish

½ tbsp Rocoto chili paste*

½ tbsp salt

1 tbsp yuzu juice

Juice of ½ lemon

 

To garnish

Fresh coriander

 

Method

Fillet the fish and lay it out on the plate in a circle. Dab the pepper paste on each piece. Sprinkle with salt, yuzu juice and garnish with fresh coriander leaf and lemon juice.

 

*Note | Rocoto is a red chili pepper sauce from Peru. It is available in Hispanic specialty markets.

 

Find out more about Nobuyuki Matsuhisa here...