Al Brown: Depot-style Sashimi

If you’re craving something fresh this winter, Kiwi chef Al Brown has the perfect thing – Sashimi prepared in the exact way they do at his Auckland restaurant Depot.    Ingredients  Super fresh raw fish – Trevalley, Kingfish, Salmon, etc   Kewpie mayonnaise – Yellow top if possible   Wasabi Peas   Al Brown ‘Ginger Ninja’ (Ginger Lime Syrup)   Fresh Basil or Coriander      Method  Slice the fish into thin mouth sized pieces and arrange on single plates or a platter.  Squeeze a liberal dot of the kewpie mayo on the centre of each piece of sashimi.  Crush the Wasabi Peas with mortar and pestle or rolling pin and sprinkle over.   Drizzle a generous amount of Ginger Ninja over the lot.  Finish by garnishing with a small amount of finely chopped basil or coriander.    LISTEN ABOVE See omnystudio.com/listener for privacy information.