Raw Fish (Sashimi)
5 ozfresh tuna
5 ozfresh pike or perch
1 smallcarrot, cooked & sliced (garnish)
4thin lime wedges (garnish)
·few fine strips of both leek and radish (garnish)
3 Tbspsoy sauce
3 Tbsprice wine or dry sherry
3 Tbspgrated white radish
1 tspgrated horseradish
How to Make Raw Fish (Sashimi)
- Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.
- 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.
- In a small bowl, combine soy sauce and wine or sherry. Serve sauce, radish and horseradish in small bowls for dipping.