Salmon tataki with ponzu and green chillies
“I love the silky texture and fresh, sweet flavour of raw salmon, but of course I also love the dense, meaty flavour of grilled salmon – this delivers the best of both worlds, with tangy ponzu and hot green chillies to offset the richness of the fish.'“
SERVES 2-4
sesame oil, for greasing
200g salmon, pin-boned and skinned – if you can, get just the loin rather than the whole fillet
100 ml (½ cup) Ponzu
1 green chilli, very thinly sliced 2 teaspoons toasted sesame seeds
a few drops of chilli oil, to serve
Lightly grease a baking tray with sesame oil and place the salmon on it. Grill under a very high heat until it begins to brown. Move the salmon around as needed to ensure an even colour. Turn over and repeat on the other side. Remove from the heat and leave to cool, then slice the salmon thinly and arrange on small plates. Pour over the ponzu and top with the green chilli and sesame seeds. Drizzle a tiny bit of chilli oil over the top.
This is an edited extract from JapanEasy by Tim Anderson, published by Hardie Grant Books. RRP $60. Photography by Laura Edwards.