Sashimi
November 3, 2009 by Firehouse Chef
Filed under Buffet, Dinner, Easy Seabass Recipes, New Recipes, New Seabass Recipes, Sea Bass
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Sashimi – This extremely exotic, sushi type Sashimi, (which is sliced raw fish), made with whole seabass, is a step by step guide , explaining everything in detail for you, even how to cut the fish! Definite Orienatal inspirations for the delicious, out of the ordinary Japanese recipe.
Main Ingredient: Seabass |
Ingredients to make Sashimi
1 pound Fresh filleted porgy — seabass in one piece
DIPPING SAUCE:
5 tablespoons Japanese soy sauce — chirizu Or tosa joyu and its garnish
GARNISH: 1 2 Inch section of kaikon
(Japanese white radish) or Large icicle radish or white Turnip, peeled — shredded and Soaked in cold water until Ready to use.
1 Celery; stalk — cut in half
Lengthwise — shredded and Soaked in cold water until Ready to use
Directions to make Sashimi
Step 1:The most important factor in the preparations of \”sashimi\” is the absolute freshness of the fish. Frozen fish cannot be used. It is best to avoid fresh water fish since they can carry parasites. Keep the fish refrigerated, wrapped in cheesecloth until ready to use. Handle the fish as little as possible; the warmth of your hands can spoil its freshness.
Step 2:CUTTING the FISH: There are four basic fish cutting methods for sashimi and a very sharp, heavy knife is indispensable to them all.
Step 3:Usu zukuri (paper thin slices): Place a fillet of bass or porgy on
Image Source: stu_spivack