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4–6
Medium
Published 1985
If you’re lucky enough to have a source for impeccably fresh fluke, or any other delicate white-fleshed fish, you can enjoy this subtly flavored fish salad as an appetizer. I’ve suggested two ways of slicing the fish, depending upon your knife skills; both are lovely.
In a small saucepan, combine the stock, two soys, and syrupy rice wine. Heat this mixture until it just begins to simmer. Sprinkle the bonito flakes over the seasoned stock. Remove the saucepan from the heat and let the stock steep for 3 minutes before pouring it through a cloth- or paper-lined strainer or colander. With the back of a spoon, press on the solids to extract all the liquid from th