A few radishes, 1/2 bunch of coriander, 1/4 mango, a few currants, 1/2 lime cut into slices, a few spring onions (we use the green side too) sliced, fresh dill, pink peppercorns
Preparation
1. Slice the fish very thinly and marinate with liquid shiokoji to remove the fishy smell. Then arrange on a plate.
2. Cut the remaining ingredients: the radish and lime into thin strips, the mango into cubes, and slice the spring onion.
3. Mix the sudachi juice with the olive oil. Then add salt, pepper, lime zest, and green yuzu kosho.
4. Sprinkle with the other dressing ingredients and pour the sauce over the top.
