Sashimi

Sashimi

Raw fish

By
From
The Complete Asian Cookbook
Serves
1
Photographer
Alan Benson

Use only the freshest seafood for this Japanese delicacy. Buy whole fish or sashimi-grade fillets. Far from being strong or fishy, the flavour is indescribably delicate. Wasabi is served with the fish and each person mixes some with soy sauce for dipping the fish in before eating.

For each serving

Ingredients

Quantity Ingredient
125g sashimi-grade tuna or salmon fillets, or very fresh whole bonito, mackerel, jewfish or squid
1 tablespoon daikon, grated
1 tablespoon carrot, grated
shiso leaves or watercress sprigs, to serve (optional)
lemon slices, to serve
1 teaspoon wasabi paste
shoyu, to serve
mirin, to serve

Method

  1. If using whole fish, fillet the fish, removing all bones. Carefully cut away the skin. With a sharp knife, and handling the fish as little as possible, cut the fillet into thin slices and arrange on a serving plate. Tuna and bonito are suitable for cutting into small cubes; cut small fish or squid into thin strips.
  2. Serve the fish with the daikon and carrot, decorate the plate with a shiso leaf or a watercress sprig and a slice of lemon or yuzu, if you can get it.
  3. Accompany each serving with a dab of wasabi and a sauce dish holding shoyu or a mixture of shoyu and mirin.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again