Rob Shipman

Executive chef at The Almyra
Mediterranean sashimi
Serves 4

For the Aubergine Salsa
Roast 1 aubergine, 1 red, 1 yellow pepper and 2 whole tomatoes over charcoal. When they are soft and well cooked remove the skin and seeds. Chop finely with a knife. Put the chopped veg in a bowl and add juice of 1 1/2 lemons, 1 tsp of crushed garlic, 1 tsp paprika, 3 tbsp of chopped parsley, 5 to 6 tbsp olive oil and plenty of salt and black pepper.

For the Red Pepper Sauce
Cook 2 red peppers over charcoal until soft and sweet. Remove the seeds and skin. Liquidise in a food processor with juice of half a lemon, 1 tsp of soy sauce, 3 tsp of rice vinegar, 3 to 4 tbsp of olive oil, salt and pepper.

To finish the dish
Arrange the two sauces artfully on the plate and put thin slices of the very freshest fish (80-100g per person) you can get on top. I used aspros tuna for mine (the fish must be totally fresh as it is being served raw). Garnish with salmon caviar, and fresh basil

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