The Simplest Snapper Sashimi

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

During a visit to film-maker and vineyard-owner friend Michael Seresin’s in New Zealand’s scenic Marlborough Sounds a few years back, I was fortunate to be given a freshly caught snapper. In the cupboard of the bach where I was staying I found some wasabi paste and soy sauce, and in the garden lemon trees were in fruit. The result: snapper sashimi.


  • 1 small-medium snapper, about 600 g(1 lb3 ½ oz)
  • 1 teaspoon wasabi paste or powder
  • 80 ml(2 ½ fl oz) light soy sauce
  • juice of 1 lemon


All you do is fillet the fish, removing the skin, scales and bones, and cut it against the grain into ½ cm(¼ in) thick slices.

Mix the wasabi paste or powder into the soy sauce, then squeeze in the lemon juice. Dip the fish into this and enjoy.