This is a print preview of "Sashimi Plate With Pickled Ginger" recipe.

Sashimi Plate With Pickled Ginger Recipe
by Global Cookbook

Sashimi Plate With Pickled Ginger
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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

  1. 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.
  2. 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.
  3. This recipe yields 4 servings.
  4. 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.
  5. Description: "Exceptionally fresh raw fish, soy sauce, wasabi (Japanese horseradish) and sweet pickled ginger make up a simple, elegant Japanese light meal."