Line fish Sashimi with Black-bean and Chili Salsa

This tasty line fish sashimi recipe is perfect for a quick lunch on a summer’s day with friends and a bottle of white wine! If you thought sashimi would be difficult to recreate, think again! This simple and easy to follow recipe will have you adding a new favourite meal to your list!

Spicy Line fish Sashimi and Banhoek Chilli Oil

Here is how to get started!

Blackbean and Chili Salsa

1 Red Onion, finely diced

30g Ginger, finely diced

½ Tablespoon Sambal Oelek

60ml Chili Oil

80g Salted Black-beans


Heat the chili oil up in a heavy based saucepan over a medium heat, add the ginger and slightly caramelise then add the ginger and cook for one minute. After a minute add the red onion and salted black-beans, turn the heat to a medium low and for half an hour.



320g Sashimi Grade Carved Line fish

1 cucumber, seeds removed and diced

2 Radishes, sliced on a mandolin

Crème Fraiche

1 Lime

Chili Oil, to taste

2 Spring Onions, sliced

Radish Micro Herbs

Black-bean Salsa (cooled)


Place the sashimi carved fish flat on the bottom of the plate (80g per portion), lightly season the fish with salt and freshly ground pepper, spoon black-bean salsa over the fish (the salsa has a strong flavour, ensure to spoon some of the oil over too). Dot some Crème Fraiche onto the fish and complete by garnishing the dish with the cucumber, radishes, chili oil, spring onions and micro herbs. Squeeze fresh lime juice over just before serving.


The Recipe was created by Liam Tomlin

Liam Tomlin was born in Dublin, where his career as a chef began at the age of 14. He gained experience in some of I Europe’s finest kitchens, before moving to Australia in 1991. … The author of two well-respected books, BANC and Season to Taste, Liam is proud to publish his third in South Africa.

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