Red Mullet Sashimi

1. 1

   Slice the fish thinly, but not wafer thin, and put into a bowl.

2. 2

   Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice).

3. 3

   The acid of the lime cooks the fish, so you will see it change colour.

4. 4

   Remove the seeds from the pomegranate by bashing the back of each 1/2.

5. 5

   Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds.

6. 6

   Use a sharp grater, such as a microplane, and grate the ginger over the top.

7. 7

   To finish, drizzle over the oil and scatter on some small basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.