Ginger and Chilli Sauce for Sashimi
For sashimi, it is essential to use extremely fresh, good quality salmon and tuna. Cut into diamonds, about 5 mm thick, arrange on a platter and serve with this sauce.
Overview
A vibrant, aromatic sauce that showcases the clean heat of fresh chilli balanced with pungent ginger and umami-rich soy. Hot oil poured over the ingredients creates a fragrant, warming sauce that is the perfect accompaniment to pristine raw fish.
Ingredients
Aromatics
- 1 tablespoon fresh ginger (very finely diced)
- 2 tablespoons spring onions (fine julienne)
- 1 red chilli (fine julienne)
Soy base
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon unrefined cane sugar
- 2 tablespoons Chicken Stock
Oils
- 1 tablespoon sesame oil
- 2 tablespoons groundnut oil
Method
Stage 1 - Prepare base
- Put all the ingredients, except the oils, into a large bowl.
Stage 2 - Heat oils
- In a small pan, heat the oils to between 80 and 100°C.
Stage 3 - Combine
- Pour the hot oil over the ingredients in the bowl, stirring with a fork.
- Mix well.
Stage 4 - Infuse & serve
- Cover the bowl with cling film and leave the sauce to stand for at least 20 minutes before serving.
- Stir before serving.
Notes
- Oil temperature: Critical for proper infusion; too cool and flavours don't release; too hot and aromatics burn.
- Rest time: Allows flavours to fully develop and oil to infuse with aromatics.
- Fresh sashimi requirement: This sauce demands top-quality, sushi-grade fish.
Serving
Serve with thinly sliced sashimi-grade salmon and tuna arranged on a platter. Also excellent with grilled fish or as a marinade for seafood.
Storage
- Keeps refrigerated for 1 day in an airtight container.
- Do not freeze; aromatics lose potency and oils separate.
- Best served at room temperature for optimal flavour.
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