RAW FISH (SASHIMI)

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Raw Fish (Sashimi) image

Recipe posted for Culinary Quest - Japan

Provided by Sue Stone @Bayhill

Categories     Fish

Number Of Ingredients 9

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

Steps:

  • 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.

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