Sashimi Snapper

RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 people

INGREDIENTS :

  • 300gm snapper, thinly sliced
  • 3 mandarins, juiced
  • 2 limes, juiced
  • 1 birdseye chilli, finely chopped
  • 1 inch ginger, peeled, finely grated
  • 2 cloves garlic, finely grated
  • 1 Tbsp. fish sauce
  • ½ Tbsp. palm sugar
  • 1 Tbsp. sesame seeds, lightly toasted
  • Coriander leaves to garnish
  • Thai basil leaves to garnish

 

METHOD :

  • Combine mandarin juice, lime juice, chilli, ginger, garlic, fish sauce and palm sugar into a small mixing bowl and whisk to combine. Taste and adjust seasoning if required.
  • Arrange sashimi onto a serving plate and drizzle with nam pla dressing. Sprinkle with toasted sesame seeds and garnish with coriander and Thai basil leaves. Serve immediately.

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