Fish-lovers will enjoy Aldo Zilli's Japanese-inspired fusion sashimi, combining raw fish with piquant fried clams
By Aldo Zilli
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 small red chilli, chopped
  • 100 g clams, raw
  • 1 tuna steaks
  • 1 side of salmon, filleted
  • 1 sea bass, filleted

For the marinade

  • 3 cm ginger, grated
  • 1 tbsp sesame seeds
  • 1 dashes of soy sauce
  • 1 dashes of sesame oil
  • 3 tbsp wasabi, (Japanese horseradish paste)

To serve

  • 1 large mooli (white radish), grated
  • 4 tbsp Japanese pickled ginger
  • 2 tbsp sesame seeds
  • 1 dashes of sesame oil


1. First make the marinade. Mix together the fresh ginger, sesame seeds, soy sauce, sesame oil and wasabi in a shallow dish.

2. Heat the olive oil in a frying pan. Add the garlic and chilli and fry for 1 minute. Add the clams, cooking them until they open. Set aside.

3. Brush the tuna steak with the sesame seed marinade. Meanwhile, heat a griddle pan until very hot. Sear the tuna on the griddle pan for 1-2 minutes on each side.

4. With a very sharp knife, slice the tuna, salmon and sea bass into very thin slices.

5. Arrange spoonfuls of the white radish and pickled ginger onto each of 4 serving plates and place slices of tuna, salmon and sea bass on top of each one, sprinkling with sesame seeds and sesame oil. Serve with the cooked clams.

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