raw fish (sashimi)

Name: Raw Fish (Sashimi)
Prep time: 30 min
Yield: 1
Cuisine: Asian
Ingredients: 5 ounce(s) fresh tuna; 5 ounce(s) 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 tablespoon(s) soy sauce; 3 tablespoon(s) rice wine or dry sherry; 3 tablespoon(s) grated white radish; 1 teaspoon(s) grated horseradish

(1 RATING)

4 Pinches 1 Photo

Sue Stone

Corning, CA

Updated on Jul 23, 2015

Recipe posted for Culinary Quest - Japan

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield 1 serving(s)

Ingredients

5 ounces fresh tuna
5 ounces 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 tablespoons soy sauce
3 tablespoons rice wine or dry sherry
3 tablespoons grated white radish
1 teaspoon grated horseradish

How To Make raw fish (sashimi)

Step 1

Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.

Step 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.
Step 3

In a small bowl, combine soy sauce and wine or sherry. Serve sauce, radish and horseradish in small bowls for dipping.
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