Sushimi

If you fancy your skills as a Japanese sushi chef, you may like to try your hand at preparing sushimi – thinly-sliced raw fish, which is usually served as a first course.

Ingredients

  • 450 g (1 lb) selection of very fresh fish fillet (use sea bass, sea bream, halibut, salmon or tuna), skinned and boned

To Serve

  • 1 carrot peeled, pared into thin strips and soaked in iced water until needed
  • 1 white radish (daikon) peeled, pared into thin strips and soaked in iced water until needed
  • few tablespoons Japanese soy sauce
  • wasabi paste (Japanese green horseradish paste)
  • few spring onions, trimmed and finely chopped

Method

Wash the fish in plenty of icy cold water. Pat dry with kitchen paper or a cloth. Slice some of the fish into pieces about 1 cm (¼ pint) thick and 2.5 cm (1 pint) wide, and the rest into paper-thin slices. Arrange simply and attractively on individual serving plates, garnished with the pared carrot and radish. Serve the soy sauce, wasabi and spring onions in separate bowls to accompany the sushimi.

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