Sashimi with Ponzu, Ginger and Elderberry Dressing

The key to this dish is super fresh fish so take your fishmongers advice or better still catch it yourself. You can serve it with various garnishes like cucumber, spring onion and fragrant herbs but it’s all about the fish....
Recipe of the day

Sashimi with ponzu, ginger and elderberry dressing

Paired with a Plymouth Gin 'Cawsands' Martini


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


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.