Sea bream has a perfect balance of delicate sweetness and richness and is a fantastic fish for sashimi. Yuzu Kosho is a key ingredient for this recipe – it’s a useful condiment to have and can be found in many Japanese stores.
Cut the sea bream fillets in half along the middle line so that you have four pieces. Cut the pieces into 3 mm (⅛ inch) thick sashimi slices.
Arrange the sliced sea bream on a plate and use a cocktail stick or chopsticks to put a tiny amount of yuzu kosho on the sashimi. Drizzle the sesame oil over the fish and sprinkle with the salt.
Scatter the alfalfa sprouts and radishes over the dish.
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