Secret Vines Blog
Leave pass granted...
29th September, 2009
I've got a ‘leave pass' from my partner Marion, so I'm out of McLaren Vale for a couple of weeks and in Sydney, catching up with a few friends over birthday season.
The problem is, I'm always hungry and I've left my chef (Marion) at home.
Yer it's tough.... but I still remember how to fend for myself from my bachelor days. I'm into the K.I.S.S. (keep it simple stupid) method of self preservation.
And sashimi is all about K.I.S.S.
So hit your local fish monger and get hold of some seriously fresh fish. I like 
different cuts of tuna, Tasmanian ocean trout, bonito or king fish.
Make sure you trust your trawler man. If you don't, smell the fish, it should not have a fishy smell if it's fresh. The eyes should be raised (not sunken) and really bright (no blood). The gills and the flesh should be firm. When you press the flesh, it should bounce back and not leave any finger marks at all on the fish.
Tick these boxes, cut the raw fish into chunks and you're good to go.
My favourite dipping sauces are soy with ginger and chilli or wasabi mayo.
This week we've had our sashimi with our current release Riesling, Sauv Blanc's and Pinot Grigio. The Joseph Pinot Grigio and Frankland Sauv Blanc go fantastically well with the wasabi mayo. And the Setanta whites are the perfect match for the soy dipping sauce.
View comments
- There are no comments