PETUNA OCEAN TROUT SASHIMI WITH NAHM JIM DRESSING
20 minutes
0 minutes
4 as an appetiser
Ingredients
FOR THE SASHIMI
400g Petuna Ocean Trout fillet (ask your fishmonger for sashimi-grade fish, or ensure the fish is fresh and properly handled)
Fresh coriander leaves, for garnish
Fresh mint leaves, for garnish
1 small red chilli, finely sliced, for garnish (optional)
FOR THE NAHM JIM DRESSING
2 cloves garlic, peeled and crushed
1 large red chilli, roughly chopped (adjust to taste)
1 tbsp grated palm sugar (or brown sugar)
1 tbsp fresh ginger, peeled and grated (optional)
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
1 tbsp water
PREPARE THE NAHM JIM DRESSING
Add the garlic, chilli, ginger, palm sugar, fish sauce, lime juice, rice vinegar, and water to a small bowl and stir until the sugar dissolves. Adjust to taste, balancing sweet, sour, salty, and spicy flavours. Set aside.
PREPARE THE SASHIMI
If you're handling the fish yourself, use a sharp knife to slice the ocean trout into thin pieces, about 3-4mm thick. Cut against the grain for a tender texture. For the best presentation, aim for even slices.
TIP: If slicing at home, chill the fish in the freezer for 10-15 minutes before cutting. This firms up the flesh, making precise slices easier. Keep your knife slightly damp to prevent sticking, and clean it between cuts for a polished finish. Alternatively, ask your fishmonger to slice the ocean trout for you into sashimi.
ASSEMBLE THE DISH
Arrange the ocean trout slices neatly on a serving plate. Drizzle a small amount of Nahm Jim dressing over the sashimi.
Garnish with fresh coriander, mint leaves, and finely sliced red chilli for a pop of colour and extra flavour, if desired.
SERVE
Serve immediately, with the remaining Nahm Jim dressing on the side for dipping or drizzling.