Peruvian sashimi with ho chilli shallot oil
3 tablespoons extra virgin olive oil
5 red Asian shallots, finely sliced
300 g (101/2 oz) sashimi-grade firm white fish fillets, such as mackerel or blue-eye trevalla
1 tablespoon chopped coriander (cilantro) leaves
1 small tomato, seeds removed and finely diced
1/4 red onion, finely diced
3 tablespoons olive oil
1 small potato, cut into 5 mm (1/4 inch) cubes
1 lime, cut in half
11/2 tablespoons light soy sauce
1/2 small fresh red chilli, very finely chopped
6 chives, cut into 2 cm (1 inch) lengths
Serves 4
To make the shallot oil, heat the extra virgin olive oil in a frying pan over low–medium heat and lightly fry the shallots for 8 minutes, or until golden. Set aside.
Put the fish pieces in the freezer for 10 minutes, or until quite firm. Be careful to make sure it doesn’t freeze.
Using a very sharp knife, slice the fish into 3 mm (1/8 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 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 chilli and chives on top.
Reheat the shallot oil over medium–high heat until it is sizzling and drizzle over the fish, to serve.
