Soy Stained Sablefish Sashimi

Sablefish is an excellent and sustainable alternative to some types of endangered Sea Bass. Also known as Black Cod or Butterfish,this preparation will marry a great product with a Japanese influence. I learned about this recipe while taking a wonderful class at Mission Hill wineries. FISH MUST HAVE BEEN PREVIOUSLY FROZEN

• Ready In: 24 hrs
• Serves: 6

Ingredients

• 240  g  sablefish fillets, deboned and skinned
• 100  ml soy sauce
• 50  ml ponzu sauce (most Asian stores will carry)
• 50  ml rice vinegar
• 1  shallot, sliced
• 3  garlic cloves, minced
• 1  piece lemongrass, chopped and crushed
• 50  ml cilantro, chopped
• 1  lime, juice and zest of
• 50  g brown sugar

Directions

1. Combine all ingredients in a bowl and whisk until all sugar is dissolved.
2. Pour the marinade over the sablefish and let stand for 24 hours. Rotate the fish if need be to get even coverage.
3. Remove from the marinade and slice thinly with a sharp knife. It is important to note that this is raw fish. It should be frozen for at least 3 hours prior to use to kill parasites.
4. Serve the fish with pickled ginger, wasabi and a good quality soy sauce.