Soy Stained Sablefish Sashimi - cooking recipe

Ingredients

240 g sablefish fillets, deboned and skinned
100 ml soy sauce
50 ml ponzu sauce (most Asian stores will carry)
50 ml rice vinegar
1 shallot, sliced
3 garlic cloves, minced
1 piece lemongrass, chopped and crushed
50 ml cilantro, chopped
1 lime, juice and zest of
50 g brown sugar

Preparation

Combine all ingredients in a bowl and whisk until all sugar is dissolved.
Pour the marinade over the sablefish and let stand for 24 hours. Rotate the fish if need be to get even coverage.
Remove from the marinade and slice thinly with a sharp knife. It is important to note that this is raw fish. It should be frozen for at least 3 hours prior to use to kill parasites.
Serve the fish with pickled ginger, wasabi and a good quality soy sauce.