Sashimi
This Japanese speciality - sliced raw fish - employs the cutting technique known as Hira Zukuri. The perfectly cut fish can be arranged in many attractive ways and is then served with wasabi - Japanese horseradish - and soy sauce.
Ingredients
- 2 fresh salmon fillets, skinned and any stray bones removed, total weight about 400g / 14oz
- Japanese soy sauce and wasabi paste, to serve
For the garnish:
- 50g / 2oz mooli, peeled
- shiso leaves
Preparation
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- Put the salmon fillets in a freezer for 10 minutes to make them easier to cut, then lay them skinned side up with the thick end to your right and away from you. Use a long sharp knife and tilt it to the left. Slice carefully towards you, starting the cut from the point of the knife, then slide the slice away from the fillet, to the right. Always slice from the far side towards you.
- Finely shred or grate the mooli and place in a bowl of cold water. Leave for 5 minutes, then drain well.
- Arrange the salmon in an attractive way on a serving platter, or divide the salmon among four serving plates.
- Give guests their own platter, together with a garnish of mooli and shiso leaves. The fish is eaten dipped in soy sauce and wasabi paste.
COOK'S TIP
Salmon and tuna are among the most popular choices for sashimi, although almost any type of fish can be used. If you are making sashimi for the first time, choose salmon or tuna and make sure you buy from a reputable fishmonger where you can be sure the fish is absolutely fresh.
Serves 4.