Koheru Sashimi is a simple, fresh dish that highlights the delicate flavour of this soft humble fish. Tossed in lemon juice and topped with zesty and savoury garnishes like Citrus Furikake, pickled red onion, and green chilli, this sashimi is a light and tasty option for all seafood lovers.
Ingredients
- 150 g fresh koheru or other sashimi-grade fish
- 1 lemon, juiced and zested
- 1 tbsp Citrus furikake (from Farro or similar)
- 1/2 thinly sliced pickled red onion (in rice wine vinegar)
- 1 green chilli, finely sliced
- 1 spring onion, sliced
- 1 tsp sesame seeds
- 1 tsp soy sauce
- 1 tbsp pickled garlic (optional)
- 1 salt & pepper to taste
Instructions
- Prepare the fish: Slice the koheru into desired sashimi-sized pieces and toss gently in lemon juice. Handle with care as koheru flesh is very soft.
- Arrange the dish: Arrange the fish slices on a serving plate. Top with citrus furikake, pickled red onion, green chilli, and spring onion. Sprinkle with sesame seeds, lemon zest, and a drizzle of soy sauce.
- Finish and serve:Squeeze a little more lemon juice over the dish, and if desired, top with pickled garlic for extra tang. Serve fresh!
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
