Sashimi Recipe
Sashimi is a wonderful Japanese food that adds to the exotic nature of your dinner spread. The adventurous among you should definitely try this wonderful Sashimi recipe especially if you are planning a seafood themed dinner!
Ingredients
500g raw fresh fish (tuna, snapper, squid, prawns — alone or a mixture)
DIPPING SAUCE
3 tablespoons Japanese soy sauce
2 teaspoons sake or sherry
Pinch sugar
GARNISH
2 teaspoons wasabi (powdered green horseradish)
2 sticks celery
1 carrot
Daikon (long white oriental radish)
6 green spring onions
2 cups boiled rice (if liked)
Directions
Prepare the fish, first remove the skin and any bones. Tuna and other fish may be cut into thin slices or thicker strips. The squid is cleaned, opened out and cut into wide strips, then the flesh is scored diamond fashion, prawns are shelled, deveined and the 2 halves opened like butterfly wings. Make the sauce by combining ingredients.
PREPARE THE GARNISH: Mix the wasabi with enough water to form a paste — like mustard. Finely chop or shred the celery, carrot, daikon and spring onions, including some of the green tops.
TO SERVE: On four individual plates arrange the fish. Slices are overlapped, strips are formed into a little mound, the prawns are placed decoratively. Or, if using only one fish aim at arranging it attractively on the plate. Garnish each plate with about a teaspoon of the wasabi. Group the vegetables in a decorative mound. Cover each plate with a sheet of plastic and refrigerate for no more than an hour before using. Pour the dipping sauce into 4 tiny individual bowls and accompany each serving of sashimi with its own sauce. A bowl of rice may be placed on the side. Offer chopsticks or forks. Each 50 guest dips the fish in wasabi or dipping sauce or takes a little rice or vegetables and enjoys eating the fish with his or her own combination.
PREPARE THE GARNISH: Mix the wasabi with enough water to form a paste — like mustard. Finely chop or shred the celery, carrot, daikon and spring onions, including some of the green tops.
TO SERVE: On four individual plates arrange the fish. Slices are overlapped, strips are formed into a little mound, the prawns are placed decoratively. Or, if using only one fish aim at arranging it attractively on the plate. Garnish each plate with about a teaspoon of the wasabi. Group the vegetables in a decorative mound. Cover each plate with a sheet of plastic and refrigerate for no more than an hour before using. Pour the dipping sauce into 4 tiny individual bowls and accompany each serving of sashimi with its own sauce. A bowl of rice may be placed on the side. Offer chopsticks or forks. Each 50 guest dips the fish in wasabi or dipping sauce or takes a little rice or vegetables and enjoys eating the fish with his or her own combination.
