Whole Cycladic Seabream Sashimi Recipe
Amazu Ponzu, Basil Calamansi Sauce
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Ingredients
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Fish
Amazu Ponzu
Basil Calamansi Sauce
Method
Preparing the Fish
- 1
Clean the Seabream
Begin by cleaning the whole Cycladic seabream thoroughly. Remove the scales, gut the fish, and rinse it under cold water. Pat dry with paper towels.
- 2
Fillet the Fish
Using a sharp knife, fillet the seabream, removing the skin if desired. Slice the fish into thin sashimi-style pieces. Arrange them neatly on a chilled plate.
Making Amazu Ponzu
- 3
Combine Ingredients
In a mixing bowl, combine soy sauce, rice vinegar, yuzu juice, mirin, and dashi stock. Whisk together until well blended.
- 4
Chill
Cover the bowl with plastic wrap and refrigerate the Amazu ponzu for at least 30 minutes to allow the flavors to meld.
Making Basil Calamansi Sauce
- 5
Blend Sauce
In a blender, combine fresh basil leaves, calamansi juice, olive oil, salt, and sugar. Blend until smooth and well combined.
- 6
Taste and Adjust
Taste the sauce and adjust seasoning if necessary, adding more salt or sugar as per your preference.
Serving
- 7
Plate the Dish
On the chilled plate with the seabream sashimi, drizzle the Amazu ponzu and Basil Calamansi Sauce generously over the fish slices.
- 8
Garnish and Serve
Garnish with additional basil leaves or edible flowers if desired. Serve immediately with extra sauce on the side.
