• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 300g snook fillet or other fine white-fleshed fish
  • 4 tsp sea salt
  • 4 tsp sugar
  • 100ml rice vinegar
  • 50ml sake
  • 50ml mirin
  • 6 slices avocado
  • Wasabi mayonnaise:
  • 1 egg yolk
  • 1 tsp Japanese horseradish powder (wasabi)
  • 4 tsp rice vinegar
  • 100ml warm peanut oil
  • 50ml sugar syrup (made by boiling together equal quantities of sugar and water)


  1. Prepare the wasabi mayonnaise by whisking the egg yolk, wasabi powder and vinegar together.
  2. Pour in the peanut oil gradually, whisking until the mixture thickens. Add the sugar syrup, mix well and keep aside.
  3. Clean and trim the fish, removing any bones. Try to remove the clear outer membrane but leave on the skin.
  4. Sprinkle the fish on both sides with salt and sugar and lay, skin side down, in a dish. Marinate in the fridge for two hours.
  5. Combine the vinegar, sake and mirin and sprinkle over the fish. Leave to marinate for at least one more hour.
  6. To serve, slice the fillets at an angle diagonally and serve three slices per person.
  7. Cut each slice of avocado in two and fan out on the plates, adding a tablespoon of mayonnaise.
  8. Garnish if you like, with a little shredded wakame seaweed.

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