Jamie Oliver prepares red mullet sushi – Jamie’s Byte-sized Recipes

I thought to do a nice little sashimi
dish right with some raw fish
so easing it’s really really really
tasty so I’m gonna get my board up I
think a lot of people are getting into
sushi these days and also I think they
enjoy it but I think they think oh it’s
really restaurant scene you have to
train for years and years and years to
be out do it but it’s just raw good
quality fresh raw fish slice up thinly
with a few bits and pieces what and what
I’m gonna do they just slice this up
with my nice new knife and literally
just slice it about what image thinly as
you can really just like that I don’t
want it wafer thin but I want it kind of
about that you know when she should it’s
thick enough so you don’t you taste the
fish now what I’m going to do is I’ve
got a lime I’ve got one of these
microplane here which are really really
good basically they’re really sharp
graters and what you can do is you can
take the zest off of things like limes
lemons grapefruit and it’s amazing so
I’m gonna put that to one side then I
got my lime you just put a bit of weight
on it and just sort of roll it up that
gets all the sort of juices going
it’s got my fish got my lime and this is
a really exciting bit basically you can
eat raw fish but what I’m actually going
to do is cook it so I want to get the
fish put it in here and I’m going to
cook it not with heat but a little pinch
of salt nice sea salt there and then
squeeze the lime juice over it and
basically you can see it literally
changing car in front of you and yes it
actually cooks the fish what want to do
is I want to use pomegranates and I
think a lot of people dealing in England
don’t know what to do with pomegranates
and they’re fun testing why do is cut in
half get a spoon and just bash it and
between the gaps in your fingers the
pomegranates come out but keynesian let
me just pick out the odd little bit of
white stuff here but it’s just dead easy
so here we go nice plate just lay now
I’m get some of this lime zest and from
a height just sprinkle it just so it’s
sort of like evenly sort of distributed
and then once I’ve done that I’m gonna
get these little capsules of
pomegranates and remember when you these
go in the mouth they cannot explode
which I suppose when you’re eating is a
bit of an experience yeah so a little
naba ginger and just really finely chop
it or you could grate it if you wanted
to
nice little basil leaves just a few
small ones because basically it’s sort
of nice nice nice and fragrant
you