What do young D.C. lobbyists do when they're unable to hang out with friends and don't have brunch reservations? Well, they practices social distancing by avoiding grocery stores and preparing meals from ingredients stocked away in their pantries and freezers.
Like a lot of people, I’ve been spending my time exploring meals that can be made with ingredients I have on hand and those that can be easily hunted, caught or foraged. Recently, I made red snapper sashimi with a recipe inspired from Nobu: The Cookbook. I’ve made plenty of substitutions here out of necessity, but the final dish is no less delicious.
I caught the fish for this dish prior to the pandemic during my family’s annual trip to the Gulf of Mexico for red snapper season. Red snapper is a lean, medium-textured white fish, so if you can’t get your hands on it, keep these qualities in mind as you source a local alternative. The spring onions were locally foraged. For those who are into foraging for spring greens, ramps are currently popping in many parts of the East and would be another suitable alternative for the onion.
Red Snapper Sashimi
- 18 ounces of red snapper
- 1 tsp of grated garlic (or substitute dry minced garlic)
- 1 knob of ginger peeled and julienned (or substitute dry minced ginger)
- wild spring onions, ramps or alternative
- 2 tsp of white sesame seeds, toasted
- 2 tsp of sesame oil
- 6 tbs of olive oil
- 1 tbs plus 1 tsp of lemon juice
- 3 tbs plus 1 tsp of soy sauce
- Combine the lemon juice and soy sauce in a small bowl.
- Combine the olive oil and sesame oil in a small bowl and set aside.
- With the fish still partially frozen, cut it into paper-thin slices.
- Arrange the fish on a serving plate and add a dab of garlic, ginger and onion on each slice. Sprinkle the sesame seeds over the fish slices, and drizzle the lemon juice and soy sauce mixture over the top.
- Prior to serving, heat the olive oil and sesame oil mix in a small frying pan until it begins to smoke. Pour it over the fish slices and serve.
Photos By Author