Bar H's Sashimi of Snapper w Beetroot Pickle Extra Virgin Olive Oil & Soy

Ingredients

250 g	Snapper fillets, Skinned & Deboned (Sashimi Grade) (Main)
20 g	Fresh ginger, peeled and sliced
1	Beetroot, peeled and sliced on the mandolin
1 Tbsp	Sea salt
2 Tbsp	Sugar
1 to taste	White pepper, ground

Soy & Olive Oil Dressing

50 ml	Soy sauce (Main)
100 ml	Extra virgin olive oil (Main)
1 Tbsp	Sugar
1	Orange, juice and zest
1 tsp	Chilli flakes, ground
¼ tsp	Fennel seeds, ground roasted
1 bunch	Fresh chives, for garnish

Directions

1. Slice the Snapper fillet into 24 even slices 6 slices per person, set aside.
2. For the beetroot pickle combine sliced beetroot, Ginger, Salt & Sugar mix well and let sit for 30 minutes then add lemon juice and Ground white pepper to taste set aside.
3. When ready to serve drain the juice from the pickle.
4. For the dressing combine all ingredients and let sit for 30 minutes so as all the flavours intermingle.
5. To serve lay 6 slice of fish on each of your 4 entrée plate's divide beetroot pickle evenly over the 4 plate's and then pour the dressing evenly over the 4 dishes, and garnish with the chopped chives, serve immediately.