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Ingredients
(Serves 4-6 as finger food)
2 fillets of ocean trout, cut into 2cm cubes
½ tsp wasabi paste
2 tbsp salt reduced soy sauce
1 tbsp sesame oil
Zest and juice of ¼ lime
20g shaved pickled ginger
4 sheets of nori (seaweed)
Method
Combine the wasabi, soy sauce, sesame oil and lime juice & zest then mix well.
Cut the fish into 2 cm squares and toss through the marinade and allow to sit for approximately 5 minutes.
Slice the nori into 4 strips then cut in half and brush lightly with a small amount of water.
Place a small piece of ginger onto the nori, top with a piece of fish and wrap until the fish is covered.
Steam the nori wrapped fish for 2 minutes.
Place the remaining marinade into a pan and reduce to a dipping sauce consistency.
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