Basically the same exact dish, back in 2009, except I substituted the sashimi tuna with sashimi salmon. It’s such a beautiful day in Hong Kong, warm and sunny (24°C/75°F). I already busted out my summer-wear and the locals are still walking around in winter fur coats. Seriously? Are you not hot? Since the Japan earthquake and tsunami, I wasn’t sure if the grocery stores in Hong Kong would have safe non-radiated sashimi but luckily, salmon is a global trade and the salmon in this dish was Norwegian.
The other only thing I did different today was that I sprinkled some extra lemon zest over the fish and salad.
[100% organic & Norwegian salmon]
Recipe here, Tuna with Crispy Capers & Lemon Zest.