Snapper Sashimi with Seaweed and Fennel
The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.
Recipe information
Yield
6 Servings
Ingredients
2 teaspoons dried cut wakame seaweed
3 tablespoons fresh lime juice, plus wedges for serving
2 tablespoons olive oil
1 teaspoon finely grated peeled horseradish
1 teaspoon soy sauce
1 teaspoon toasted sesame seeds
Small pinch of sugar
Kosher salt
1/4 small fennel bulb, very thinly sliced on a mandoline
2 small radishes, trimmed, very thinly sliced on a mandoline
1/2 pound skinless, boneless red snapper fillet, sliced 1/4" thick
1/2 cup chervil leaves
1 teaspoon fennel pollen (optional)
Flaky sea salt
Preparation
Step 1
Soak wakame in 1 tablespoon cold water in a small bowl to rehydrate, 5–8 minutes; drain. Combine lime juice, oil, horseradish, soy sauce, sesame seeds, and sugar in a medium bowl; season with kosher salt. Add fennel, radishes, and seaweed to dressing; toss to combine.
Step 2
Arrange snapper on a platter. Spoon dressing and vegetables over and top with chervil and fennel pollen, if using; season with sea salt. Serve with lime wedges for squeezing over.
