Josh Emett's Salmon Sashimi, Candied Ginger, Lime & Soy Dressing
½ side of Big Glory Bay King Salmon, skinned and pin boned
fresh red chili
Ginger, Lime and Soy Dressing
100ml grapeseed oil
100ml olive oil
30ml soy sauce
30ml sherry vinegar
1 clove garlic, minced
1 Tbsp candied ginger and liquid to taste
1 Tbsp fresh lime juice
2 thumbs ginger, peeled and small dice
Place the ginger into enough cold water to just cover, bring to a boil. Strain and repeat this process a further 4 times.
Place the boiled ginger, 100g sugar and 100ml water in a pan and simmer gently for a further 15-20 minutes until tender. Chill and keep on the side.
Slice the Big Glory Bay salmon along the fillet dividing the belly from the top side. Remove any brown flesh areas. Slice into 5mm thick slices and lay gently on a serving plate.
Whisk all the dressing ingredients together until combined. Season with sea salt.
Dress the salmon with enough dressing just to cover. Add a slice of chili to each piece, chives and a slice of fresh lime.