Dorade Sashimi with Hot Olive Oil and Balsamic Vinegar

Steps

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1. 1
   If using a whole dorade, starting from the tail, carefully cut along the backbone to separate the flesh from the bones on both sides. Remove any remaining small bones with tweezers. If using pre-cut fillets, skip this step.
   ▶ ≈0:28
2. 2
   Slice the dorade fillets thinly, cutting through the flesh while keeping the skin intact. Arrange the sliced pieces on a deep plate.
   ▶ ≈6:36
3. 3
   Prepare the salsa: quarter the cherry tomatoes and cut the quarters in half, finely dice the red onion, zest the lime and extract its juice. Combine the tomatoes, onion, lime zest, and lime juice in a bowl.
   ▶ ≈7:56
4. 4
   Season the salsa generously with soy sauce, add sriracha for a spicy kick, tear in fresh basil leaves, and let it sit briefly to meld the flavors.
   ▶ ≈8:33
5. 5
   Sprinkle a small amount of salt over the dorade slices. In a small pot, combine the olive oil and roasted sesame oil, heating over high heat until very hot.
   ▶ ≈9:28
6. 6
   Carefully pour the hot oil over the dorade slices—the oil will cause the skin to shrink and partially cook while keeping the flesh raw. Pour generously to create a sauce at the bottom of the plate.
   ▶ ≈9:53
7. 7
   Spoon the prepared salsa and its liquid over the fish, distributing evenly. Finish with a grinding of fresh black pepper and a drizzle of aged balsamic vinegar.
   ▶ ≈10:29
8. 8
   Serve immediately while hot, alongside fresh grilled bread such as focaccia. Use the bread to dip into the oil and sauce.
   ▶ ≈11:05