Sashimi with ponzu, ginger and elderberry dressing
Paired with a Plymouth Gin 'Cawsands' Martini
ingredients
200-300g fresh fish such as mackerel, sea bass, scallops, skinned, trimmed and boned. For this recipe we have used Mackerel.
2-3 tbsp ponzu
1 tbsp light soy sauce
1 small chilli, trimmed and finely chopped, seeds and all
1 tbsp finely chopped ginger
A few sprigs of coriander
2-3 tbsp ponzu
1 tbsp light soy sauce
1 small chilli, trimmed and finely chopped, seeds and all
1 tbsp finely chopped ginger
A few sprigs of coriander
method
1. Mix the ponzu, soy sauce, chilli, ginger and coriander together for the dressing.
2. Thinly slice the fish and arrange on a serving plate with the garnish of your choice then spoon over the dressing and serve.
3. Pair with a Plymouth Gin 'Cawsands' Martini – a twist on the classic using Fino sherry instead of vermouth. The sherry brings a soft dry minerally note that pairs beautifully with the fish, a garnish of dill imparts fresh, grassy almost seaweed like flavours.
