Sydney sashimi – Alex Taffs
You will need some boned and skinned fillets of bonito (or your choice of fish)
Wrap fish pieces tightly in glad wrap and refrigerate for at least 4 hours this helps to firm and set the flesh
Remove fish from glad wrap and slice thinly across the grain (I like 2-3mm thick)
Arrange the sliced fish appealing to the eye on your choice of platter
Add a generous blob of wasabi
Add a neat twirl of pickled ginger
A bowl of 75% ketchup manis and 25% soy sauce mixed
Some fresh herbs as garnish
Enjoy with a ice cold beer or white wine on a hot day – Sydney sashimi at its best.