Sashimi Fluke with Plums and Pickled Red Onion

Name: Sashimi Fluke with Plums and Pickled Red Onion
Cuisine: Japanese
Ingredients: 1 tablespoon plus ½ teaspoon sugar; 1 large black plum; 1 teaspoon mirin; ¼ cup fluke fin muscles (engawa; see Notes), cut into bite-size pieces, or thinly sliced strips of fluke fillet; ¼ cup fluke fin muscles (engawa; see Notes), cut into bite-size pieces, or thinly sliced strips of fluke fillet; ¼ cup fluke fin muscles (engawa; see Notes), cut into bite-size pieces, or thinly sliced strips of fluke fillet; Pinch of salt; 2 tablespoons umeboshi paste (Japanese salted plum paste); 2 tablespoons umeboshi paste (Japanese salted plum paste); ⅛ teaspoon finely chopped Thai bird chile; ⅛ teaspoon black pepper; 3 lengthwise slices red onion; Rice vinegar; Fluke fin bones and engawa bones, cut into ⅓-inch-thick strips (see Notes); 1 tablespoon lemon juice; 1 teaspoon rice vinegar; 2 teaspoons white soy sauce or regular soy sauce; 2 teaspoons white soy sauce or regular soy sauce; 8 ounces fluke fillet, sliced into ⅛-inch-thick sashimi-size strips; 8 ounces fluke fillet, sliced into ⅛-inch-thick sashimi-size strips; ½ white- or red-fleshed plum, thinly sliced; ½ white- or red-fleshed plum, thinly sliced; Cornstarch; Fluke fin bones and engawa bones, cut into ⅓-inch-thick strips (see Notes); Salt; Neutral-flavored vegetable oil for frying; Hawaiian pink coarse salt or any coarse salt to taste; 1 teaspoon julienned scallion; Hawaiian pink coarse salt or any coarse salt to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

Throughout Japan, people have a fanatical reverence for ingredients. Embedded in that country’s food culture is a deep appreciation for products at the peak of their season, treated simply, allowed to shine in their purest forms. It’s as though the Japanese strive to find the ingredient ideal—it becomes a Zen experience from which the diner greatly benefits. From dining at sushi bars (mostly in New York), I’ve learned to love different parts of various creatures, such as fluke, a.k.a. summe

Ingredients

Asia
Japan
Preserve
Fish course
Starter
Pescatarian
Summer

Ingredients

Method