Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
10 mins
Not Too Tricky
serves 4
About the recipe
This is a really easy introduction to Japanese cuisine - three simple recipes you can prepare at home.
Recipe From
Ingredients
NEW-STYLE SALMON SASHIMI
120g sushi-grade salmon fillet, from sustainable sources
½ tablespoon olive oil
½ tablespoon sesame oil
½ tablespoon toasted sesame seeds
½ a fresh red chilli
mouli cress
ponzu (non-alcoholic versions are available)
SCALLOPS
2 cloves of garlic
vegetable oil
4 fresh scallops, from sustainable sources, roe discarded
yuzu juice
optional: shiso leaf
½ a pomegranate
1 punnet purple shiso cress or mooli cress
extra virgin olive oil
TUNA
100g sushi-grade tuna, from sustainable sources
½ a clove of garlic
1 teaspoon reduced-salt dark soy sauce
1 teaspoon yuzu
1 lime
1 fresh red or yellow chilli
1 handful of micro coriander
olive oil
Method
FOR THE SALMON
- Finely slice the salmon into 1cm-thick slices and arrange on a plate.
- Heat the oils in a small pan over a medium heat until sizzling, then spoon over the fish. Sprinkle over the sesame seeds.
- Finely slice the chilli and trim the cress, then scatter over the salmon. Finish with a final drizzle of ponzu.
FOR THE SCALLOPS
- Peel and finely slice the garlic. Fry in 2 tablespoons of vegetable oil until crisp and golden. Remove and drain on kitchen paper.
- Finely slice the scallops lengthways to get about 5 slices from each one. Arrange on a plate, drizzle with 1 tablespoon of yuzu.
- Roll up the shiso leaf, if using, finely slice, then scatter over the scallops.
- Pick out the pomegranate seeds and sprinkle over the scallops, followed by a squeeze of juice.
- Finish with a few drops of yuzu, a scattering of micro herbs, the crispy garlic and a drizzle of extra virgin olive oil.
FOR THE TUNA
- Using a sharp knife, cut the tuna into ½cm slices and arrange on a plate.
- Peel and very finely grate the garlic on a microplane grater, using a circular movement to make a sweet paste. Gently dab a little garlic paste onto each piece of fish using your finger.
- Drizzle with the soy sauce and yuzu, followed by a fine zesting of lime. Finely slice the chilli and scatter over the top, along with a sprinkling of micro coriander and a drizzle of olive oil.
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