This could be sashimi of almost any fish. It just happened that blue-eye was the freshest fish available on the day and for sashimi that’s what you need. This combination of umeboshi (the Japanese salty sour plum) with a little vino cotto came from an amazing meal I had years ago at Southern Ocean Lodge, presented by Tim Bourke, their chef at the time when I was taking part in their ‘Food Safari’. It’s a combination I’ve used again and again in different guises and I’m so grateful for it. Thanks Tim!
- Yield: 2 Servings
- 200 g sashimi-grade blue-eye trevalla or other super-fresh fish fillet
- 25 g umeboshi (pickled Japanese plums)
- 3 teaspoons vino cotto
- 3 teaspoons extra virgin olive oil, plus extra for drizzling
- 1 tablespoon finely chopped spring onion, green ends only
- 1 tablespoon finely chopped chives
- Sea salt flakes
- Cut the fish against the grain into thin slices and arrange on a plate.
- Peel the umeboshi, discard the seed and place in a small bowl. Use a fork to mince the plum. Stir in the vino cotto and olive oil, then add the chopped spring onion greens to make a paste. Place the umeboshi paste in the centre of the sashimi. Drizzle with extra olive oil and sprinkle with chives and a little sea salt. Serve immediately.