Dorade Sashimi with Hot Olive Oil & Cherry Tomato Salsa

Learned at a Stefan Hensler cooking school in Hamburg (taught by Tobias Fjergs), cooked for Ralf’s 50th birthday.

Ingredients (serves ~2–4):

• 300–400g dorade fillets, skin-on, sliced ~0.5cm thin
• 8 tbsp olive oil (heated until just smoking)
• Cherry tomatoes, cut into 8 wedges
• Lime zest and lime juice
• 2 tbsp chopped basil; 1 tbsp red onion (small cubes)
• 4 tbsp Ponzu sauce; 2 tsp thick balsamic vinegar; salt and pepper

Ponzu sauce (homemade): 120ml sake, 120ml mirin, 220ml soy sauce, 220ml lemon juice — combined.

Method: Arrange sliced fillets skin-side up in a deep plate. Add cherry tomato wedges. Mix lime juice/zest with salt and pepper. Heat olive oil until just smoking, pour over skin with a dry spoon to crisp and blister it. Finish with Ponzu sauce and tomato salsa