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Sashimi of Snapper with Wasabi Snow

This beautiful recipe is created by Hamish Ingham from Bar H. He will be appearing at The World Omnivore Tour in Sydney.


  • 250g x Sashimi grade Snapper fillet

  • 1 x punnet of baby shiso

  • 40g  x native beach banana chopped finely

  • 20g x land seaweed

  • 2tbs spoons fresh wasabi

  • 40ml vegetable oil

  • 30g tapioca maltodextrin 

  • 1 x pinch dried  fennel pollen

  • 1bls x fresh fennel pollen

  • Ground White pepper

  • Tamari & Olive Oil Dressing

  • 50ml Tamari

  • 100ml Extra Virgin Olive Oil

  • 1 x Table Spoon white Sugar

  • 1 x lemonn Zest & Juice

  • ¼ x Tea Spoon Ground Roasted Chilli Flakes

  • ¼ x Tea Spoon Ground Roasted Fennel Seeds

  • ½ x Bunch of chopped Chives for garnish


  • 1.

    For the dressing combine all ingredients and mix well and set aside, for the wasabi snow, slice the fresh wasabi and combine in a bar blender. Blend till the wasabi is broken down set aside for 24hr, The next day strain and discard the pulp in a kitchen blender combine the oil and tapioca powder and mix well.

  • 2.

    To serve arrange the snapper on your desired serving dish add enough dressing to cover the fish then carefully place the  remaining ingredients over the fish and lastly a spoonful of the wasabi snow.


The Omnivore World Tour arrives in Sydney on October 2nd 2014 for 4 unforgettable days of gastronomic experiences, held at one of the city’s most iconic locations – The Maritime Museum. For more information please visit

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