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Sashimi Plate With Pickled Ginger
Ingredients
- 1 x fillet Norwegian Atlantic salmon (10 oz)
- (center cut - not tail)
- 1 x block fresh tuna (10 oz)
- (ask for yellowfin or possibly bigeye varieties)
- Curly-leaf parsley for garnish
- 1 x solid knob fresh ginger - (abt 1 ounce) peeled, and
- sliced paper thin
- 4 pkt sugar substitute
- 1/2 c. rice wine vinegar
- (or possibly 1/4 c. white vinegar mixed with 1/4 c. water)
- 1 ounce prepared wasabi
- (available in most supermarkets and Asian markets)
- 1/4 c. light soy sauce
Directions
- Cut the fish into 2- by 1-inch strips, then slice the strips into thin slivers (2- by 1- by 1/8-inch). Arrange attractively on four plates; garnish with parsley. Cover and chill.
- Combine sliced ginger, sugar substitute and rice vinegar in a small pot; boil five min. Drain; cold in freezer 5 min. Divide into four small piles. Place a small mound of wasabi on each plate, near the ginger. Serve with small dipping c. of soy sauce.
- This recipe yields 4 servings.
- Comments: Buy fish for sashimi from a fish market, rather than a supermarket, and tell the dealer which youll be serving it raw. A sharp knife is essential here. Serve with shredded daikon, a low carb Japanese white radish.
- Description: "Exceptionally fresh raw fish, soy sauce, wasabi (Japanese horseradish) and sweet pickled ginger make up a simple, elegant Japanese light meal."
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