Sashimi(Raw Sliced Fish)Ingredients:500 g fresh fish such as salmon, tuna and king fishJapanese soy sauceWasabi 1 carrot peeled1 daikon, peeledProcedures:1. Use a very sharp,flat-bladed knife to remove any skin from fish. Place the fish in the freezer, chill until the fish is just firm enough to be cut thinly and evenly into slices, about 5 mm in width. Cut with an even motion, taking care not to saw.2. Arrange the sashimi pieces attractively on a platter. Traditionally served with Japanese soy sauce and wasabi.3. Use a zester to scrape carrot and daikon into long fine stripsor, alternatively, cut them into fine julienne strips. Garnish with the carrot and daikon.Serves 4
More by this Author
No comments yet.