INGREDIENTS
1 whole wild seabass
2 tablespoon sesame oil
2 tablespoon soy sauce
Juice of a lime
50g ginger, finely minced
1 clove garlic, finely minced
For the spring rolls (to make 2):
Mixed vegetables, julienned (for example 1 carrot, 1 pak choi , 1 pepper)
1 bunch spring onion sliced finely
50gms bean sprouts
50gms ginger, finely minced
1 clove garlic, finely minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
Spring roll pastry
Coriander to garnish
Sunflower oil for frying
Recipe continues
METHOD
Slice the seabass very thinly and marinate in the juice of one lime some soy sauce, garlic, ginger and some sesame oil.
Slice the vegetables for the spring roll finely, carrots, pak choi, peppers and spring onion. Then fry them lightly with the garlic and ginger, soy sauce and teriyaki.
Take a sheet of spring roll pastry and place the vegetable filling in the centre, fold the ends and hold, tightly roll. Seal the edge with a paste of cornflour and water, fry until golden brown.
Slice the spring roll in half and place the sashimi on top and serve with dipping sauce (same as marinade for fish).