Raw Fish (Sashimi)

Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Japan


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Comments:

Serves:

1

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

5 oz
fresh tuna
5 oz
fresh pike or perch
1 small
carrot, cooked & sliced (garnish)
4
thin lime wedges (garnish)
few fine strips of both leek and radish (garnish)
3 Tbsp
soy sauce
3 Tbsp
rice wine or dry sherry
3 Tbsp
grated white radish
1 tsp
grated horseradish

Directions Step-By-Step

1
Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.
2
Use an hors d'oeuvres cutter to cut each carrot slice to resemble a flower. Garnish fish with lime wedges, leek and radish strips, and carrot flowers.
3
In a small bowl, combine soy sauce and wine or sherry. Serve sauce, radish and horseradish in small bowls for dipping.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian