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  • Writer's picturemor beja

Spicy Strawberry Gazpacho With Sashimi

Okay Okay!

So this dish started following a conversation I had with my brother, not sure how we got to the topic ..

But he said there was no way I can make a dish with fish and strawberries that will work!

And when I'm told there's no way ... I have to do it. That's me :)

What I love about cooking first and foremost - is trying.

Trying to combine flavors, to reach balance between flavors, to get out of my comfort zone.

I have not worked in kitchens, what I know comes mainly from these attempts and my desire to always research on the world of cooking.

Oh and how good is the internet... I get to learn so much while exploring!

And how fun it is.. I love it.

I also love trying something a few times until I succeed.

I think I nailed this dish the second time I made it. And while making it I had to taste it a lot during the process, to be able to understand what's missing or what flavour is too strong, what I like and what needs to improve.. In order to get a balanced dish.

And I would love to encourage you to do that too! train your palate by tasting and trying things out.

The result is a spicy strawberry gazpacho, with the strawberry becoming more of the perfume of the whole dish.

I paired it with a fennel salad with chervil, the anis-ish flavors of the fennel and chervil works well with the strawberry and the spicy flavours.

And finally, white palmida sashimi, coriander oil and coarse salt.

And that's how I combined a fish with strawberry.

Ta Da!


Gaspacho -

  • 10 medium strawberries

  • Half a red chili pepper

  • A teaspoon and a half of peeled and grated ginger

  • 2 tablespoons olive oil

  • 1 teaspoon white / red wine vinegar

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon maple

  • 1 teaspoon flat salt

  • A pinch of crushed black pepper

  • 1 clove of garlic

Fennel salad -

  • 1 fennel

  • A handful of chervil leaves separated from the stems [can be converted to coriander]

  • Half a squeezed lemon

  • 1 teaspoon salt

  • A pinch of crushed black pepper

  • 1 tablespoon olive oil

Coriander oil -

  • 3 tablespoons olive oil

  • 2 tablespoons finely chopped coriander

  • Pinch of salt

Sashimi -

  • 200 g white palmida fillet without skin and cut into slices [can be converted to Intias]

  • Coarse Atlantic salt


  • Start preparing for the salad, rinse the fennel and cut it into thin slices [preferably with a mandolin].

  • Mix the fennel slices with a teaspoon of salt and set aside.

  • Prepare the coriander oil - mix the olive oil with the chopped coriander and a pinch of salt. Set aside.

  • Prepare the gazpacho - start with grinding all the ingredients except the maple in a blender.

  • Important part - taste! Try to understand if there is a need to balance or if there is already a good balance. For example, I added the maple because the strawberries I bought that day were not sweet enough. So I wanted to add a balanced sweetness. Or if the chili is not spicy enough - add more. Or if a little more salt is needed ... Taste, always taste.

  • There should be a harmony between the spiciness, saltiness and sourness along with a really subtle sweetness.

  • Once the flavors blended well, strain the gazpacho through a fine sieve. Store in the refrigerator.

  • Now back to the fennel salad, apparently the fennel chalked liquids, so strain it,

  • In a bowl, mix the fennel with the rest of the salad ingredients.

  • Taste and see if more salt is needed.

  • Now for the fun part - plating!

  • Pour a bit of the gazpacho into a flat plate and spread it evenly over the whole plate. We want a beautiful, even and thin pink layer.

  • Place a small amount of salad in the center or side.

  • Arrange the fish slices.

  • Sprinkle coriander oil over them, you can also drip some oil around the plate.

  • And finish with some Atlantic salt over the sashimi.

Enjoy! :)

אני זמינה לכל שאלה והתייעצות באינסטגרם -


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