Delicious Raw Yellowtail with Banhoek Chili Oil


Raw Yellowtail, Vinegar Rice, Spiced Soy, Hot Banhoek Chili Oil

Serves 4 

This dish draws inspiration from sushi, without the schlep of rolling it. All familiar flavours presented in a way that is easy to enjoy and share. Rich egg yolks and contrasting textures and temperatures.


Vinegar Rice 250ml sushi rice 375ml ml water 5 ml salt 40ml rice vinegar 30 ml sugar Additional 15 ml rice vinegar to splash the rice with after cooking 

Rinse the rice under cold running water and combine with the water, salt, vinegar and sugar in a pot, bring to the boil while stirring, reduce the heat cover with foil. Cook for 8 minutes. Remove the rice from the heat, leave covered to rest for 5 minutes. Remove the rice from the pot and leave to cool – preferably on a flat tray. Splash with the remaining 15ml of vinegar.


Soy Dressed Raw Yellowtail 400g cubed raw yellowtail (Tuna or Salmon could do as a replacement) 60ml soy sauce 2 tablespoons rice vinegar 1 teaspoon chopped ginger 1 tablespoon sugar Juice of one lime 

Mix all of the ingredients together, marinade the fish in the dressing 20 minutes before serving. 

To Serve
4 free range egg yolks 80 ml chili oil 1 table spoon black sesame seeds 

Place a bed of the vinegar rice at the bottom of a serving platter and dress with marinated fish. 

Place the egg yolks in between and garnish with black sesame. 

Heat up the Banhoek Chili Oil to 140 C and pour over the whole dish. Enjoy immediately.

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