Free Recipe

Sashimi Dressings & Sauces (yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream)

Delicious dressings and sauces to compliment your sashimi Sashimi Dressings & Sauces (yuzu miso ponzu, coriander infused sweet soy, orange lime soy, wasabi avocado cream)

Difficulty rating Prep time: 10 minutes Cooking time: 10 minutes

Ingredients Method Yuzu miso ponzu dressing Yuzu miso ponzu dressing: Combine all ingredients together and blend 150ml grapeseed oil with a stick mixer (or mixer) until smooth. Strain through a fine sieve and 60ml soy sauce place into a squeeze bottle (or a small jug). 60ml ponzu shoyu (or yuzu juice, ponzu sauce) Coriander infused sweet soy sauce: Combine stock, soy sauce, sake, Zest of 1 Lime (or yuzu) sugar and coriander stems and roots in a saucepan and simmer over 1 tbsp lime juice medium heat for 3 minutes, then strain and cool. 3 cloves garlic (crushed or finely grated) Orange lime soy sauce: Grate the zest of 1 orange and the lime into a 1 tbsp black pepper large bowl. Add 1 tablespoon of juice from the orange and 2 tablespoons 75g brown miso of juice from the lime into the bowl (you may need a second lime). Whisk 15ml mirin 15ml sake in the soy sauce and the oil. Set the dressing aside. Coriander infused sweet soy sauce Wasabi avocado cream: Finely grate the rind and juice of the lime. 125ml (½ cup) chicken stock Process the avocado, lime rind, juice, wasabi and 2 tsp of the chives until 1½ tbsp soy sauce smooth. Season. Transfer to a small sealable plastic bag to pipe (or us a 60ml sake squeeze bottle). ½ tsp white sugar Note: Keep all dressings and sauces in the fridge until ready to use (they 3 stalks coriander roots keep for a few days) Orange lime soy sauce 1 orange, zest and juice Garnish ideas 1 lime, zest and juice Don’t forget to garnish your sashimi… now that you’ve got your delicious 1 tbsp soy sauce sashimi, dressings and sauces ready, finish it off with some stunning 3 tbsp grapeseed oil garnishes, not only for the added presentation but to add the extra Wasabi avocado cream contrasting textures and flavours that make sashimi so versatile! 1 avocado, coarsely chopped 1 lime, zest and juice Just a few ideas: Caviar, pickled ginger, wasabi paste, shallots (finely 3/4-1 tsp wasabi, to taste sliced), Chillies soaked in lemon juice, Daikon (matchsticks), sesame seeds 2 tsp chives, finely chopped (golden and black), chives, cucumber (finely diced), micro leaves and flowers… so many options.

Recipe and image provided courtesy of Glenn Scott Creative Culinary glennscottcreativeculinary creativeculinary.com.au fishfactory.com.au thefishfactorybrisbane fishfactorybrisbane