
White Fish Sashimi, Tomatoes & Herbs
1h
Fresh sashimi with a modern twist. A delicate and beautiful dish to impress any guest! Here we used hiramasa fish, but you can use hamachi, sea bass, or any other tender white fish. This is a wonderful and refreshing serving for anytime!
You can also take it to the next level and break down the fish yourself! Just look up for "Hiramasa Loin Cleaning" here on CREME!
Fill a medium pot halfway with water and bring to a boil over medium heat
Prepare an ice bath in a bowl
Make a small and shallow x on the top of 16 mixed cherry tomatoes. Add them to the water and cook for 45s, until the peel starts to come off, but the tomatoes are still firm
Immediately transfer the tomatoes to the ice bath and let them sit for 1m to stop cooking
Remove the peel with your hands. The peeled tomatoes are ready
Add 1¼ cups of water to a saucepan over medium heat
Add 6 tbsp of rice wine vinegar
Add 1 cup of sugar and stir until dissolved
Transfer the liquid to a dish or jar
Cut the peeled tomatoes into wedges and add them to the liquid
Mix to coat all of the tomatoes. Let them sit for 10m until pickled. The pickled tomatoes are ready
Chop 10 mixed sweet tomatoes into medium pieces
Transfer to a tall container
Blend the tomatoes using a hand blender on high speed until smooth
Strain through a fine sieve with a kitchen towel or cheese cloth. Gently squeeze out the tomato water. Stop as soon as the juices start to come out cloudy
Transfer the tomato water to a bowl. Add ¼ cup of mirin and stir
Add 2 tbsp of liquid shio koji and stir to combine. The tomato consommé is ready
Slice 2 white fish loins into 2 mm slices on a slight diagonal
Arrange 6 slices on a serving plate
Quarter 2 cherry tomatoes and thinly slice 1 green cherry tomato
Season the sashimi with fleur de sel and the tomato consommé to taste. Drizzle herb oil around the sides
Garnish with the fresh and pickled cherry tomatoes and green tomato slices. Finish with shiso and nasturtium leaves to taste. The white fish sashimi, tomatoes & herbs is ready
Enjoy!
Yield 6 portions
White Fish Loin
2Green Cherry Tomato
1Cherry Tomato
2Herb Oil
to tasteShiso
to garnishNasturtium
to garnishFleur de Sel
to taste
Tomatoes Peeling
Mixed Cherry Tomato
16Ice Cube
for ice bath
Pickled Tomatoes
Rice Wine Vinegar
6 tbspWhite Sugar
1 cupWater
1¼ cups
Tomato Consommé
Mixed Sweet Tomato
10Mirin
¼ cupLiquid Shio Koji
2 tbsp
Equipment
Hand Blender