Celebrity chef Al Brown's raw fish recipe with crushed wasabi peas is a simple sashimi dish popularized at his Auckland restaurant, Depot. The original recipe, as shared in his book Eat Up Bach, features fresh fish—ideally trevally or kingfish —drizzled with a homemade soy syrup and topped with Kewpie mayonnaise and crushed wasabi peas. 

Ingredients

• Super fresh, sashimi-grade fish: 600g (trevally, kingfish, or salmon work well)
• Soy syrup:
  • 1 cup (250ml) soy sauce
  • 1 cup (220g) sugar
  • or this good stuff https://albrown.co.nz/products/ginger-ninja-ginger-lime-syrup
• Japanese Kewpie mayonnaise - Available at New world
• Wasabi peas: ¼ cup, roughly crushed - These really make the dish
• Finely chopped basil: Micro-basil or fresh basil or coriander if you like it 
• Optional garnishes: Thinly sliced fresh chili or toasted sesame seeds 

Instructions

1. Make the soy syrup: Combine the soy sauce and sugar in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to a low simmer for about 10 minutes, or until it has thickened slightly. Test the consistency by placing a few drops on a cold saucer from the fridge—it should be syrupy once cooled.
2. Prepare the fish: Using a very sharp knife, slice the fish into small, thin pieces and arrange them on a chilled platter.
3. Assemble the dish:
   • Squeeze a small amount of Kewpie mayonnaise onto each piece of fish.
   • Sprinkle the roughly crushed wasabi peas over the platter.
   • Drizzle the soy syrup sparingly over the fish. You can add more later if needed, but a little goes a long way. Or you can buy ginga ninja here - 
   • Garnish with finely chopped basil and any optional ingredients, like sliced chili or sesame seeds.
4. Serve immediately to enjoy the contrast of textures and flavors. 

Article added: Friday 31 October 2025