Soy, Sesame and Ginger Sashimi
What You Will Need
Ingredients
- Wonton Chips:
- 20 wonton wrappers
- neutral oil for deep-frying, such as canola or vegetable oil
- sea salt
- To serve:
- 1 tablespoon black and/or white sesame seeds, toasted
- pickled ginger slices (optional)
Seasoning
- Sashimi:
- 500 grams white fish, such as snapper or kingfish, cut into 2cm cubes
- 1 avocado, cubed
- 1 spring onion, thinly sliced
- ½ medium red chilli, deseeded and finely diced
- 3 tablespoons Lee Kum Kee Premium Soy Sauce
- 2 tablespoons pickled ginger juice
- 2 teaspoons Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
Line an oven tray or plate with kitchen towels and set aside.
-
Wonton chips: Slice the wonton wrappers in half on a diagonal line to make triangles. Heat 3cm of oil in a medium saucepan to 180ºC (or until the oil sizzles when a few drops of water are added to the saucepan).
-
In batches, fry the wonton wrappers for 1–2 minutes until golden and crisp, turning halfway through. Remove with a slotted spoon then place on the prepared tray or plate. Season with sea salt.
-
Sashimi: Place the fish in a medium-sized bowl. Add the avocado, spring onion, chilli, Lee Kum Kee Premium Soy Sauce, pickled ginger juice and Lee Kum Kee Pure Sesame Oil. Fold through, being careful not to mash the avocado or fish.
-
To serve: Place on a serving plate and top with toasted sesame seeds. Serve wonton chips and pickled ginger alongside.