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raw fish (sashimi)

(1 rating)
Recipe by
Sue Stone
Corning, CA

Recipe posted for Culinary Quest - Japan

(1 rating)
yield 1 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For raw fish (sashimi)

  • 5 oz
    fresh tuna
  • 5 oz
    fresh pike or perch
  • 1 sm
    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

How To Make raw fish (sashimi)

  • 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.

Categories & Tags for Raw Fish (Sashimi):

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