Murray Cod Sashimi and Cucumber Salad with Citrus Caviar and Lemon Balm

Murray Cod Sashimi and Cucumber Salad with Citrus Caviar and Lemon Balm

Time

5 Minutes

Difficulty

Ingredients

For 4 people

  • 1 pinch(es) salt flakes and freshly grounded white pepper to taste
  • 1 small Lebanese cucumber, finely sliced into rounds
  • 0.5 teaspoon(s) of light soy sauce
  • 100 grams of fresh Murray cod fillet, skin off, deboned and rinsed
  • 2 tablespoon(s) of white sesame oil
  • 4 teaspoon(s) Flowerdale Farm Citrus Caviar
  • 1 tablespoon(s) extra virgin olive oil
  • 2 tablespoon(s) of rice wine vinegar
  • 1 punnet Flowerdale Farm Microgreen Lemon Balm
  • 1 tablespoon(s) white sesame seeds
  • 2 tablespoon(s) of Mirin

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. In a small bowl combine mirin, vinegar, oil, soy sauce and salt and pepper.
  2. On four serving plates, arrange the cucumber rounds in a circle. Place the Murray Cod slices on top and spoon over the sauce, evenly amongst the plates.
  3. Garnish with white Sesame Seeds, Lemon Balm, citrus caviar and a drizzle of extra Virgin Olive Oil. Enjoy!