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Guest Chef: Nobu’s chef de cuisine Pingping Poh shares her recipe for New Style Salmon Sashimi

Pingping Poh STM
Nobu Perth chef de cuisine Pingping Poh's new style salmon sashimi.
Camera IconNobu Perth chef de cuisine Pingping Poh's new style salmon sashimi. Credit: Supplied

Ingredients

A fillet of fresh salmon, sashimi grade

1 tsp finely grated garlic

1 knob of ginger, cut into fine strips

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1 chive, cut into strips the number and length of the sashimi slices 2 tsp white sesame seeds, toasted 1 cherry tomato, halved, for garnish

For the yuzu soy sauce

1 tbsp and 1 tsp yuzu juice 3 tbsp and 1 tsp soy sauce

For the New Style oil6 tbsp pure olive oil 2 tsp sesame oil

Nobu Perth chef de cuisine Pingping Poh.
Camera IconNobu Perth chef de cuisine Pingping Poh. Credit: Supplied

Method

Step 1 To make the yuzu soy sauce, combine the yuzu juice and soy sauce in a small bowl.

Step 2 To make the new style oil, combine the olive and sesame oils in a small bowl.

Step 3 Slice the salmon into 8-10 thin sashimi slices (you can also buy pre-sliced sashimi pieces).

Step 4 Arrange the salmon slices on a serving plate. On each slice, dab a little grated garlic, place a trip of ginger and a piece of chive. Sprinkle sesame seeds over the salmon slices.

Step 5 Drizzle the yuzu soy sauce over the top and garnish with a halved cherry tomato in the middle, as shown.

Step 6 Just prior to serving, heat the ‘new style’ oil in a small frying pan until just before it begins to smoke. Pour slowly and carefully over the salmon slices and serve.

MAKES 1 PLATE

Nobu Perth chef de cuisine Pingping Poh's new style salmon sashimi.
Camera IconNobu Perth chef de cuisine Pingping Poh's new style salmon sashimi. Credit: Supplied

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