raw fish (sashimi)

Name: Raw Fish (Sashimi)
Prep time: 30 min
Yield: 1
Cuisine: Asian
Ingredients: 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

(1 rating)

review

Recipe by

Sue Stone

@Bayhill

Corning, CA

Recipe posted for Culinary Quest - Japan

(1 rating)

yield 1 serving(s)

prep time 30 Min

method No-Cook or Other

Ingredients For raw fish (sashimi)

5 oz

fresh tuna
5 oz

fresh pike or perch
1 sm

carrot, cooked & sliced (garnish)
4

thin lime wedges (garnish)
few fine strips of both leek and radish (garnish)
3 Tbsp

soy sauce
3 Tbsp

rice wine or dry sherry
3 Tbsp

grated white radish
1 tsp

grated horseradish

How To Make raw fish (sashimi)

1
Fillet fish, carefully removing skin and all bones. With a sharp knife, cut fillets into very thin slices; arrange on a plate.

2
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.
3
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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raw fish (sashimi)

Ingredients For raw fish (sashimi)

How To Make raw fish (sashimi)

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