Al Brown: Depot-style Sashimi

If you’re craving something fresh this winter, Kiwi chef Al Brown has the perfect thing – Sashimi prepared in the exact way they do at his Auckland restaurant Depot. 

Ingredients 

• Super fresh raw fish – Trevalley, Kingfish, Salmon, etc  
• Kewpie mayonnaise – Yellow top if possible  
• Wasabi Peas  
• Al Brown ‘Ginger Ninja’ (Ginger Lime Syrup)  
• Fresh Basil or Coriander   

Method 

1. Slice the fish into thin mouth sized pieces and arrange on single plates or a platter. 
2. Squeeze a liberal dot of the kewpie mayo on the centre of each piece of sashimi. 
3. Crush the Wasabi Peas with mortar and pestle or rolling pin and sprinkle over.  
4. Drizzle a generous amount of Ginger Ninja over the lot. 
5. Finish by garnishing with a small amount of finely chopped basil or coriander. 

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Episode Transcript

Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack team podcast
from News Talks.

Speaker 2 (00:11):
Be Ol Brown is in with us this morning with
a delicious little winter recipe for us.

Speaker 3 (00:18):
El cur on, Jack, how are you Mane?

Speaker 2 (00:20):
Yeah good, thanks very well. Sounds like you're living the
tough life. Is always up in fun and aki.

Speaker 3 (00:27):
Yeah. Yeah. I've had an air operation about a week
ago and ahead, so I'm sort of doing a little
bit of a recovery session. But it's bloody nice out here,
that's for sure. Very good.

Speaker 2 (00:39):
I saw you've been in the Wars a little bit.
I hope that things are improving.

Speaker 3 (00:43):
Just panel beating mate, once you get over your sixties,
you know.

Speaker 2 (00:46):
Honestly, I'm the execut a well to go, no, no, no, no. Hey,
you've got a brilliant little it was very generous of
you to share this with us, A brilliant little number
here for preparing sashimi like they do at depot. And
this is with a little bit of your famous ginger ninja.
So why don't you just run us through it?

Speaker 3 (01:05):
Sure I will actually, and you know I've thrown the
ginger ninja in there because it's a really quick and
easy way to do it. But you can actually do
a soy syrup instead of the ginger ninda if you
haven't got that. But that's an undershamed plug from me.

Speaker 2 (01:20):
For that's all right, we do plug.

Speaker 3 (01:23):
But if you have you have you haven't got ginger ninja,
just do fifty so and fifty sugar and you would
put that so, you know, half a cup of sugar,
half a cup of soy in the pot and reduce
that just a little bit and that's just soy syrup.
So you that's how you do it. But this, this
is this, this has been on the depot menu for

(01:44):
probably four or five years and people love it. So soshimi,
you know, it's all about fresh fish, so and really
great sashimi I always think comes from an oily fish.
So you know, we often use travallei or kingfish. Obviously
salmon will work very very well, and salmon, you know,
is always in the in the stores and we have
great salmon and New Zealand so thinly sliced fish, that's

(02:08):
all it is, so sort of mouth sized pieces and
if you were going to serve them as a as
an individual, you just put them on individual plates or
as I like to do is on a platter. I
love that sort of family style of eating. Yeah, so
you spread them, you cut the fish nice and thin,
put it on a platter. Then we use Cooopie mayonnaise,
which is this kind of famous Japanese mayonnaise. Many of

(02:30):
you all have heard of it and seen it. You
get that and all supermarkets now in the Asian aisle
you'll see it. And if you see one with a
yellow top, grab that one. I mean, they're all good,
but the yellow top has a bit of mustard in it,
and this thing seems to go. It just gives out
a little bit of a bit of a swing to
the dish, which we love. So you'll get your Koopie

(02:51):
and you'll put a little dot on each of the
pieces of the fish, the sashimi that you've cut thinly
and put on the plate. Then you'll take them with
sabi peas. So there's not a hell of a lot
of cooking. And that's good. It's beautiful about the concerned.

Speaker 2 (03:04):
If you were cooking your sashimi.

Speaker 3 (03:06):
Yes, yes you were, Yes you would be. And so
that you grab some with savvy pas and again you
can get those anywhere now and you crush those up.
So you use a rolling pin, put them in a
bag or something or if you have a water and
pierce or crush them that way. So you sprinkle those
over the top of it, all the fish and which
has got the mayonnaise little blob on each piece now,

(03:27):
and then you take the ginger Ninja all that soy
syrup that I was talking talking you through, which is
fifty percent fifty sugar. But the ginger Ninjas a ginger
and lime syrup that we made or actually came from
Logan Brown years ago. I used to when I was
part of that restaurant. So it's in a bottle now,
but it's pretty good with well, it's amazing raw fish.

(03:49):
So you drizzle, drizzle a little bit of that on
and then then a little bit of chop basil or
a bit of chopped coriander, and and you're good to go.

Speaker 2 (03:57):
Oh, how good that sounds good?

Speaker 3 (03:58):
So easy?

Speaker 2 (03:59):
Yeah, yeah, it sounds delicious.

Speaker 3 (04:01):
Yeah, we used to call it. It came by we
were away camp and had some fish. We didn't hav
many ingredients, and but there was a local four square,
so we went down there and I went, oh, there's
some coopy this with pas. There's some soy, there's some sugar,
so we can we call it that. We call it
the four square foraging dish takes. But it's highly effective.

Speaker 2 (04:26):
It sounds so good, so fresh. It's like you've just
you've just highlighted all of those kind of fresh components
in today. So we'll we'll make sure it's up unavailable
on the News Talk's 'DB website. You go and put
your feet up, get in front of the fire, rest up,
and we're glad to hear that things are on the improve.

Speaker 3 (04:42):
After the couple and go the warriors and go the
a bs and then have a terrific weekeend everybody. Thank you,
thanks for having me on, Jack.

Speaker 2 (04:49):
Thanks so much.

Speaker 1 (04:50):
Help for more from Saturday Morning with Jack Tame, Listen
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