00:00:10dish right with some raw fish
00:00:12so easing it’s really really really
00:00:14tasty so I’m gonna get my board up I
00:00:17think a lot of people are getting into
00:00:19sushi these days and also I think they
00:00:22enjoy it but I think they think oh it’s
00:00:24really restaurant scene you have to
00:00:25train for years and years and years to
00:00:27be out do it but it’s just raw good
00:00:28quality fresh raw fish slice up thinly
00:00:31with a few bits and pieces what and what
00:00:33I’m gonna do they just slice this up
00:00:35with my nice new knife and literally
00:00:38just slice it about what image thinly as
00:00:40you can really just like that I don’t
00:00:42want it wafer thin but I want it kind of
00:00:44about that you know when she should it’s
00:00:47thick enough so you don’t you taste the
00:00:49fish now what I’m going to do is I’ve
00:00:51got a lime I’ve got one of these
00:00:54microplane here which are really really
00:00:55good basically they’re really sharp
00:00:57graters and what you can do is you can
00:00:59take the zest off of things like limes
00:01:01lemons grapefruit and it’s amazing so
00:01:05I’m gonna put that to one side then I
00:01:07got my lime you just put a bit of weight
00:01:08on it and just sort of roll it up that
00:01:11gets all the sort of juices going
00:01:12it’s got my fish got my lime and this is
00:01:15a really exciting bit basically you can
00:01:17eat raw fish but what I’m actually going
00:01:19to do is cook it so I want to get the
00:01:20fish put it in here and I’m going to
00:01:22cook it not with heat but a little pinch
00:01:25of salt nice sea salt there and then
00:01:29squeeze the lime juice over it and
00:01:31basically you can see it literally
00:01:33changing car in front of you and yes it
00:01:35actually cooks the fish what want to do
00:01:37is I want to use pomegranates and I
00:01:39think a lot of people dealing in England
00:01:41don’t know what to do with pomegranates
00:01:44and they’re fun testing why do is cut in
00:01:46half get a spoon and just bash it and
00:01:49between the gaps in your fingers the
00:01:52pomegranates come out but keynesian let
00:01:55me just pick out the odd little bit of
00:01:57white stuff here but it’s just dead easy
00:01:59so here we go nice plate just lay now
00:02:04I’m get some of this lime zest and from
00:02:06a height just sprinkle it just so it’s
00:02:08sort of like evenly sort of distributed
00:02:10and then once I’ve done that I’m gonna
00:02:12get these little capsules of
00:02:13pomegranates and remember when you these
00:02:15go in the mouth they cannot explode
00:02:17which I suppose when you’re eating is a
00:02:18bit of an experience yeah so a little
00:02:20naba ginger and just really finely chop
00:02:24it or you could grate it if you wanted
00:02:25to
00:02:26nice little basil leaves just a few
00:02:28small ones because basically it’s sort
00:02:30of nice nice nice and fragrant
00:02:33you
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