• 3 tbsp light soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp wasabi paste
• 1/2 tsp pink ginger, finely chopped
• 200g fresh fish (I prefer trevally, tuna and kingfish)
• 1/2 lemon
1. Mix all sauce ingredients together and sample. Add more wasabi or soy sauce to taste.
2. Thinly slice the fresh fish and arrange on a platter. Squeeze the lemon juice over the fish and serve with dipping sauce.
This article is reproduced with permission of