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|White radish/3 cups finely shredded cabbage||1 Pound (1 Large Size)|
|Carrot||1⁄3 Small, peeled|
|Fresh filleted tuna/White sea bass / halibut||1 Pound, skinned|
|Wasabi paste/Alternate||1 Tablespoon (Adjust Quantity As Needed)|
|Parsley sprigs||4 (For Garnish)|
|Soy sauce||1 Tablespoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 662 Calories from Fat 127
% Daily Value*
Total Fat 16 g23.9%
Saturated Fat 3 g15.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1301.1 mg54.2%
Total Carbohydrates 24 g8.1%
Dietary Fiber 8 g32%
Sugars 15.1 g
Protein 118 g235.4%
Vitamin A 64.3% Vitamin C 124%
Calcium 18.4% Iron 27.6%
*Based on a 2000 Calorie diet
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.