Sashimi de caballa con aceite de chalota picante y chile
Esta es una receta de sashimi de caballa exquisita, con un magnífico aceite de chalota picante elaborado con aceite de nuez de macadamia. Se sirve con cebollino y chiles para darle un toque extra de sabor.
Ingredientes · Raciones 4
- 3 tablespoons Macadamia nut oil
- 5 red shallots (finely diced)
- 300 grams fish (sashimi grade, firm white fish cut into matchbox size pieces (Mackerel, Blue Eye Trevalla))
- 1 tablespoon coriander leaves (chopped)
- tomato (seeds removed and finely diced)
- 1/4 red onion (finely diced)
- 3 tablespoons olive oil (extra virgin)
- 1 potatoes (cut into 5mm (1/5 inch) cubes)
- 1 lime (cut in half)
- 1.5 tablespoons soy sauce (light)
- 1 small chili (fresh)
- 6 chives (cut into 2cm (3/4 inch) lengths)
Método · 35 min
- Lightly fry shallots in the olive oil over a low heat until golden (approx 8 minutes). Set aside.
- Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it does not freeze.
- Using a very sharp knife, slice the fish into 3mm (0.1 inch) thick slices and lay on a chilled platter, in an overlapping pattern. Scatter the coriander leaves over the top, then sprinkle with the diced tomato and red onion. Season with sea salt and ground white pepper.
- Heat the oil in a frying pan over a medium-high heat and fry the potato for 6 minutes, or until golden and just cooked. Sprinkle over the fish. Squeeze over lime and then drizzle over the soy sauce. Scatter the chili and chives on top.
- Reheat the shallot oil over a medium-high heat until it is sizzling and drizzle over the fish, to serve
This is a super delicious mackerel sashimi recipe with a superb hot shallot oil made with flavorful macadamia nut oil. It comes with chives and chilis on top for an extra kick.
Enjoy!
Shallot oil:
Sashimi plate: