Serves1, multiply as required to serve more
57-85g sashimi—quality halibut or white fish
½ tbsp Rocoto chili paste*
½ tbsp salt
1 tbsp yuzu juice
Juice of ½ lemon
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.