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

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings