Sea bream sashimi with yuzu, mango and coriander

Aesthetic appeal is an essential element in Japanese cooking. Beautifully presented food enhances the taste experience. Choosing the right tableware can bring the best of the dish, be bold and brave in your choice of plate.

Forget neutral, contrasting colour between the food and the tableware can create a remarkable effect. After all, it is not dissimilar to choosing a pair of shoes for a new dress!

If you are lucky enough to have a good local fishmonger, ask them if their sea bream is suitable for raw consumption. EU regulation specifies that to ensure the food safety, the fish must be frozen at -20C° or lower for longer than 24 hours. If you are uncertain, it is best to cook the fish.

Sea bream is a relatively soft textured fish with natural sweetness, so it works quite well with ripe mango, particularly when a refreshing sharpness is introduced by yuzu juice and soy sauce. The vivid colour of mango and semi-transparent slices of sea bream appear alternately in this dish. The extremely hot oil instantly sears the fish, and intensifies the flavour of ginger and coriander.

Sea bream sashimi with yuzu, mango and coriander

Ingredients : Serves 4

  • 1 fresh sea bream, filleted
  • 1 ripe mango
  • 2 tablespoons fresh ginger
  • 60ml extra virgin olive oil
  • 20ml sesame oil
  • 20ml soy sauce
  • 20ml yuzu juice
  • handful of fresh coriander


  1. Slice the sea bream into paper-thin slices by tilting the knife in 45 degree, cut diagonally.
  2. Place the mango on the cutting board, stem end down and hold. Slice off the mango cheeks on either side as close as possible to the seed. Remove the skin of the mango cheeks with a peeler or knife. Slice each mango cheek very thinly into similar size to the sea bream.
  3. On a plate, lay mango and sea bream slices alternately. Sprinkle yuzu and soy sauce evenly over the fish. Scatter the ginger and coriander over the dish. Repeat the process for 3 other plates.
  4. Combine the olive oil and sesame oil in a small frying pan. Set over moderately high heat and bring almost to a boil, to about 200C° or until the surface starts to shimmer.
  5. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.

Yuichi Yukinoura’s blue platter is perfect for this recipe. The explosion of colours; yellow, green and blue, looks almost like a painting on a canvas. You can swap the sea bream with slices of ripe pear for the equally delicious vegetarian version.

For a limited period only, a selection of beautiful Japanese artisan tableware is available online.
Click HERE for more information.

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