Sashimi Recipe
Summary
CourseMain Dish
Ingredients
| Shredded cabbage | 1 Large | |
| Carrot | 1/3 Small, peeled | |
| Sea halibut | 1 pound, skinned | |
| Wasabi Paste or alternate | ||
| Parsley sprig (for garnish) | ||
| Soy sauce | ||
Directions
Peel radish and shred into long, fine, grass-like strands.
The Japanese have special shredders which shred the radish very fine and evenly.
You should have about 3 cups radish.
Shred carrot the same way.
Mix shredded radish (or cabbage if used) and carrot; place in ice water.
Quickly rinse fish with cool water,- pat dry with paper towels.
Cut away and discard any dark portions (in red-fleshed fish, these will be almost black).
If fish is wide, cut lengthwise into 2 or 3 strips (1 to 2-inches wide).
Place fish on cutting board.
Using a very sharp, thin-bladed knife, start at right and, slicing across the grain, cut fish into 1/8 to 1/4 inch slices the slices should be of uniform size and thickness.
To keep the flavor fresh, handle no more than necessary.
The Japanese have special shredders which shred the radish very fine and evenly.
You should have about 3 cups radish.
Shred carrot the same way.
Mix shredded radish (or cabbage if used) and carrot; place in ice water.
Quickly rinse fish with cool water,- pat dry with paper towels.
Cut away and discard any dark portions (in red-fleshed fish, these will be almost black).
If fish is wide, cut lengthwise into 2 or 3 strips (1 to 2-inches wide).
Place fish on cutting board.
Using a very sharp, thin-bladed knife, start at right and, slicing across the grain, cut fish into 1/8 to 1/4 inch slices the slices should be of uniform size and thickness.
To keep the flavor fresh, handle no more than necessary.
Chef
