Serves1, 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.