If you are a West Aussie you are feeling it. The current WA demersal ban has thrown a spanner in the works for a lot of us. Fish we grew up eating and cooking are off the table and it has forced a rethink of what ends up on the plate.
Samson Fish has become one of those go to options. Still accessible. Still incredible eating (if done right). It has pushed a lot of us to get creative again and honestly that is not a bad thing. Different species. Different recipes. Same respect for the ocean.
This recipe came out of that shift. Make do. Keep it simple. Enjoy
Ingredients
Fresh Samson Fish
Ginger finely sliced
Green chilli thinly sliced
Red onion finely sliced
Wasabi
Soy sauce
Sesame oil or sesame sauce
Japanese mayo
Cracked black pepper
Instructions
In a small bowl mix soy sauce and sesame oil with a pinch of cracked black pepper. Keep it balanced not salty.
Lay the Samson Fish out on a chilled plate in a single layer. Pour the soy and sesame mix evenly over the fish.
Scatter the ginger chilli and red onion across the top. Keep it light. You want freshness not overload.
Drizzle Japanese mayo over the top. A light zig zag is all you need.
Serve cold. Straight from the fridge is best.
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