Fresh Porgy

Name: Fresh Porgy (Kodai No Sashimi )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 1 fresh whole porgy (weighing about 1½ pounds); Scant ¼ teaspoon salt; 4–6 shiso leaves (green aromatic leaves of the beefsteak plant); 2-inch piece of daikon (Japanese white radish); 1–1½ teaspoons wasabi (fiery green horseradish) paste or reconstituted powder; 4–6 tablespoons soy sauce

Kodai No Sashimi

Preparation info

Serves
4–6
.

Difficulty
Easy

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

Tender, translucent slices of impeccably fresh porgy look particularly inviting as they lie mounded on top of dark, aromatic shiso leaves, with a background of crisp, curly radish strips. Fiery horseradish and soy sauce served on the side provide just the right flavor accent to this elegant appetizer.

Ingredients

1 fresh whole porgy (weighing about 1½ pounds)
Scant ¼ teaspoon salt

Asia
Japan
Starter
Pescatarian

Method

Fillet the fish and lightly salt it. Let the fillets stand for 5–10 minutes (the salt will cause the fish to “sweat” a bit) then gently pat away any accumulated moisture. Slice the fish very thin and slightly on the diagonal. Chill until serving time.