Hans Välimäki’s whitefish is cooked in sauce.
Whitefish is cooked and seasoned deliciously in ancho gusto sauce. Mikko Huisko
Do you want to try a new way of preparing whitefish?
Chef and restaurateur of restaurant Bardon Hans Välimäki is a great suggestion for that.
The unconventional whitefish sashimi with ancho gusto sauce is a combination that really works.
The idea of sisikasashimi is to season the fish in a sushi style. The sauce both seasons and cooks the fish.
– Every time I’ve done this, the crowd has devoured it, Välimäki says.
The sauce is poured over the raw whitefish slices. There is no need to cut translucent slices from the whitefish, thin ones are enough. There can be a lot of sauce, because according to Välimäki, that’s what this dish is all about.
Whitefish sashimi is suitable for celebrating both Independence Day and Christmas.
Hans Välimäki advises that ancho gusto sauce also goes well with meat. Mikko Huisko
The sauce is a real all-rounder. Ancho gusto can be eaten not only with fish but also with meat. Then you can grate fresh radish or horseradish.
– This is a fun gravy that goes with everything if you want a slightly lighter sauce. It works well with, for example, grilled meat or fish.
Don’t be intimidated by the sauce’s long list of ingredients. According to Välimäki, the sauce is nevertheless easy to make. It is also plentiful, so once you make the sauce, you can use it with several dishes.
Whitefish sashimi
400 g whitefish fillet with skin on, scaled
Marinade broth for sashimi:
3 dl dry white wine
0.5 dl rice vinegar
2 tablespoons of sugar
1 tablespoon of salt
1. Boil and cool the broth.
2. Clean the fillet of excess fat and other things.
3. Place the fish in a bowl and pour the broth over it. The fish is allowed to remain completely under the broth to season for about 10 minutes.
4. After that, take the fish out, dry the excess liquid with a paper towel and cut the fish into thin slices on a plate and put a generous amount of ancho gusto sauce on top.
Ancho gusto sauce:
0.5 plo green tabasco
1 dl of soy
0.5 dl rice vinegar
1 dl roasted sesame oil
1 dl lime juice (5–6 limes)
3 red chilies, chopped
2 shallots, chopped
3 grated garlic cloves
2–3 tablespoons of sugar
1–2 tablespoons of grated fresh ginger
1. Combine the ingredients except the ginger. Boil and add ginger.
2. Let the sauce season and cool for a while.
3. Pour the sauce generously over the fish, because in this sashimi the sauce is the thing.
4. Garnish with chopped spring onion, freshly cut coriander and a few basil leaves.