Salmon Sashimi

2 Sashimi grade salmon fillet
Sesame oil
½ tsp SIDS CRAZY LEMON
Toasted sesame seeds
Kaitaia Fire
Fresh pickled ginger, to garnish
Watercress, to garnish

Preparing the Salmon:
Place the salmon fillet flat on the chopping board and with a steady hand, lightly drizzle a conservative amount of sesame oil over the surface. Rub in the Sesame oil with your fingers, coating the salmon in its entirety. Lightly sprinkle SIDS CRAZY LEMON over all sides of the fillet. Turn the fillet over and repeat for all sides.
Pour a small quantity of sesame seeds onto a plate, ensuring the entire surface area is covered. With your fingers, transfer the salmon fillet over to the plate. Roll the fillet over on the plate, coating all sides. Avoid coating the ends, as they will need to remain exposed.
Searing the Fish:
Heat a small quantity of sesame seed oil in a non-stick frying pan. When hot, transfer the salmon fillet to the pan. Sear each side for 10-15 seconds – with the exception of the uncoated ends. Avoid overcooking the fillet at any point, as this will cause the fish to disintegrate upon handling. Transfer back to the chopping board using a spatula.
Slicing the Sashimi:
Position the filet horizontally on your chopping board. Apply firm pressure with your fingers to hold the fillet in place and with your knife, make a hira-zukuri (rectangular) cut approximately 0.5-1 cm in from the end. Simply align the heel of the knife with the top of the fillet, and let it glide through the flesh to the tip. Repeat this cut for the remaining fillet portion. Remember - cut, don't saw.
Presentation:
Using a paintbrush, lightly paint a thick, diagonal line of Kaitaia Fire across the surface of your presentation plate. If necessary, add a second ‘coat’ for a bolder aesthetic.
Slide the blade of your knife underneath the salmon slices and supporting them with your fingers, transfer over to the plate. Position the salmon slices diagonally on the plate, in the opposite direction to the sauce.
Add polish to your presentation with a pinch of pickled ginger set to the right of the salmon, coupled with a small heap of watercress atop the sashimi slices. Serve with a small ramekin of Kaitaia Fire.