Marinate the fish in a little Mount Gay® rum for 2 hours, then
grill on the barbecue or with a blowtorch.
Heat Mount Gay® rum in a small saucepan before pouring over
fish to flambé in front of guests.

Cut the sweet potatoes into rectangles to fit the sliced fish,
then cook in plenty of salted water.
Remove from heat, drain and grill with a blowtorch.

Mix Mount Gay® rum, mirin and water before bringing to the
boil. Remove from heat and add kesuri-bushi and sohyu. Infuse
for 10 minutes, then strain.

Arrange the slices of sashimi fish on the sweet potatoes.
Garnish with snipped chives and puffed sarasin.
The sauce is served separately for dipping the sashimi.

Sashimi (“carved body” in Japanese) is a traditional Japanese delicacy, consisting of slices of fresh fish eaten raw. Sashimi should not be confused with sushi, a variant preparation based on shari (vinegared rice).

The buri is a fish that lives only in the waters near Japan. Highly prized in Japanese winter cuisine, its highly nutritious flesh is rich in anioxidant vitamins, and can be eaten both raw and cooked.

Mirin is a sweet rice wine with a golden color and syrupy consistency, used as a condiment in many emblematic Japanese recipes. It can be replaced by a mixture of rice vinegar, sherry wine or vermouth, with sugar (3 parts liquid to 1 part sugar).

Kesuri-bushi or katsuobushi : a fish closely related to tuna, dried, fermented, smoked and finely grated, ubiquitous in Japanese cuisine.