Jamie Oliver

Red mullet sashimi

With pomegranate, zingy lime and ginger

Thanks for voting. Why not leave a comment
Rate
(0)

Red mullet sashimi

Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    88
    4%
  • Fat
    5.9g
    8%
  • Saturates
    0.7g
    4%
  • Protein
    6.5g
    14%
  • Carbs
    2.1g
    1%
  • Sugar
    1.7g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Oliver's Twist
Recipe From

Oliver's Twist

Nutrition per serving
  • Calories
    88
    4%
  • Fat
    5.9g
    8%
  • Saturates
    0.7g
    4%
  • Protein
    6.5g
    14%
  • Carbs
    2.1g
    1%
  • Sugar
    1.7g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 2 x 65 g red mullet fillets , from sustainable sources, ask your fishmonger, scaled and pin-boned
  • sea salt
  • freshly ground black pepper
  • 2 limes
  • 1 pomegranate , halved
  • 1 thumb-sized piece fresh ginger , peeled
  • extra virgin olive oil
  • a few fresh baby basil leaves
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

This is a really delicate raw fish dish with beautiful pops of pomegranate and citrus flavour. Enjoy it as a starter or as part of a bigger spread. You should be able to get red mullet from the fish counter at any good supermarket, if not; your local fishmonger will definitely sort you out.

With a sharp knife, slice the fish as finely as you can and put it into a bowl. Add a pinch of salt and pepper. Finely grate the zest of the limes into a separate bowl and put aside then squeeze all of the lime juice over the fish. The acid of the lime will start to cook the fish so you’ll see it start to change colour.

Remove the seeds from the pomegranate halves by holding them one at a time, cut-side down, in the palm of your hand over a bowl, and bashing the back with a wooden spoon. The seeds will tumble out between your fingers into the bowl below.

Lay the fish out in a single layer on a serving platter, then sprinkle over the lime zest from a height and scatter over the pomegranate seeds. Finely grate the ginger over the top then finish with a drizzle of extra virgin olive oil and a scattering of baby basil leaves.

Tip

View Comments

Jamie's world