Soy Stained Sablefish Sashimi

• 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

1. Combine all ingredients in a bowl and whisk until all sugar is dissolved.
2. Pour the marinade over the sablefish and let stand for 24 hours. Rotate the fish if need be to get even coverage.
3. 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.
4. Serve the fish with pickled ginger, wasabi and a good quality soy sauce.

sablefish fillets, soy sauce, ponzu sauce, rice vinegar, shallot, garlic, cilantro, lime, brown sugar

Taken from www.food.com/recipe/soy-stained-sablefish-sashimi-343386 (may not work)