The edamame puree and sesame aioli can both be made the day before and kept refrigerated until ready to use. You can buy sashimi-grade fish, already thinly sliced.
Edamame puree
| 1 cup | Edamame beans, cooked and shelled |
| 2 cloves | Garlic, crushed |
| ¼ cup | Olive oil, or more if needed |
Sesame aioli
| 1 | Shallot, finely chopped |
| 1 tsp | Dijon mustard |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Light soy sauce |
| 1 Tbsp | Sesame oil |
| 1 tsp | Dashi |
| 1 tsp | Sugar |
| ½ cup | Mayonnaise |
To serve
| 4 | Tortilla wraps, use up to 6 |
| 1 | Olive oil, to brush the tortillas |
| 1 punnet | Microgreens |
| 350 g | Fish, use sashimi-grade fish, such as kingfish or salmon, thinly sliced (Main) |
Directions
- Heat the oven to 200C.
- Place all the edamame puree ingredients in a food processor and process until you have a rough paste, adding extra oil if necessary. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
- Place the shallot, mustard, olive oil, soy sauce, sesame oil, dashi and sugar in a small food processor (or use a stick blender), and process until combined. Add the mayonnaise and process until well incorporated. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
- Cut the tortillas into wedges, brush both sides with olive oil, placing on a baking tray as you go. Place in oven and bake until crisp. Alternatively, brush whole tortillas with oil and bake, then break into irregular pieces.
- Carefully spread each tortilla crisp with edamame puree, top with some microgreens, 1-2 pieces of sashimi and a drizzle of sesame aioli.