Red Mullet Sashimi

Directions

1. 1
   Slice the fish thinly, but not wafer thin, and put into a bowl.
2. 2
   Add a pinch of salt and squeeze in the lime juice (tip: if you roll and press the lime, you get more juice).
3. 3
   The acid of the lime cooks the fish, so you will see it change colour.
4. 4
   Remove the seeds from the pomegranate by bashing the back of each 1/2.
5. 5
   Lay the fish on a plate, and from a height sprinkle on the lime zest and scatter over the pomegranate seeds.
6. 6
   Use a sharp grater, such as a microplane, and grate the ginger over the top.
7. 7
   To finish, drizzle over the oil and scatter on some small basil leaves.