Pickled salmon and terakihi
Makes 20
• 300g fresh salmon
• 300g terakihi
• zest and juice of 2 limes
• 1 Tbsp grated ginger
• 2 tsp caster sugar
• ¼ tsp salt
• 1 tsp sesame oil
• ½ tsp each black and white sesame seeds
• 20 chicory leaves
• Thai basil or coriander leaves to garnish
1. Cut fish into small pieces, place in a bowl.
2. In a small bowl combine lime zest and juice, ginger, sugar, salt, sesame oil and sesame seeds. Add to fish and combine well. Leave for 20 minutes to marinate.
