Sashimi Tuna with Orange Soy Sauce


We ate a fair bit of fish when I was a kid, but if anyone had offered it to me raw I would have been totally grossed out. We weren’t especially adventurous with seafood anyway, but sashimi was way beyond us.  When I look back I think of all the sashimi eating years wasted!   Now that I have seen the light, I could eat sashimi every day – which is great because it is so healthy, but less great because it is expensive.  However, Wal and I will often spoil ourselves on a lazy sunny Sunday afternoon with a trip to the fish markets. 


  • 250 g sashimi grade tuna
  • Wasabi paste


  •  5 T soy sauce
  • 1 T orange zest
  • 1 t finely grated ginger
  • couple drops sesame oil
  • 2 T finely chopped fresh coriander

Mix all ingredients together and leave for 20 minutes for flavours to infuse.

Arrange fish on individual serving plates, and add some wasabi on the side.  Fill very small bowls with sauce and place on plate.  That’s it!  

If you feel like being really extravagent, buy some cooked prawns while you are at the fish markets.  They are also delicious dipped in the orange soy sauce.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

2 responses »

  1. Adrian has been bugging me about this sauce since we had it at your place a that time ago. I feel a trip to the fish markets coming on now that I’m armed with the recipe!

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