Raw fish with sour plum ponzu

A fresh punchy raw fish dish with sour plum, citrus and plenty of acidity. The key here is sourcing sashimi grade fish and keeping everything chilled until you’re ready to serve. It’s quick to put together and makes a great starter when you have people over.

(a riff on a Ponzu!)

Sashimi grade seafood

300g (serves 4) kingfish, salmon, tuna, snapper, scallops all great

2 green shallots sliced

1 tbsp toasted sesame

A few herbs( I used coriander and fennel fronds.

Sour plum Ponzu

4-6 ripe sour plums

1:lime, orange, lemon(juice and a little zest

1 knob of ginger grated

2 tbs rice wine vinegar

3tbsp soy 2 tbsp dashi

1tsp mirin (or sugar)

A little olive oil S&P

Mix this in a bowl, you have to taste and adjust this, depending on the citrus, if they’re super sour add a little or mien or sugar etc.

Pop the rest in a little jar, great on salads.