Sea Bream in Modern Style

Name: Sea Bream in Modern Style (Seiyo-fu Tai Sashimi)
Cuisine: Japanese
Ingredients: 2 skinned back-side sea bream or sea bass sashimi fillets; 2 skinned back-side sea bream or sea bass sashimi fillets; 3 tablespoons virgin olive oil; ½ teaspoon sesame oil; Wasabi; Salt; 1 tablespoon fresh-squeezed lemon juice; 1 teaspoon tamari; 1 cup mixed baby spinach leaves and mesclun or baby spinach leaves; 1 cup mixed baby spinach leaves and mesclun or baby spinach leaves; 1 cup mixed baby spinach leaves and mesclun or baby spinach leaves; 1 tablespoon seeded and finely diced tomato; 1 teaspoon minced chives

Seiyo-fu Tai Sashimi

Preparation info

Yields
2
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

For this dish, cut fresh sea bream into very thin, broad slices, by tilting the knife deeply toward the cutting board. Serve the slices with a little lemon juice mixed with olive oil and soy sauce. This type of presentation is finding its way into more and more Western restaurants.

Ingredients

2 skinned back-side sea bream or sea bass sashimi fillets
3 tablespoons virgin olive oil

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Cut the sashimi fillets into paper-thin, broad slices. Refrigerate them, covered.

Mix 4 teaspoons olive oil with the sesame oil and a little wasabi to taste. With a pastry brush, spread half the mixture over a large platter on which the fish slices can fit without overlapping.

Place the fish slices on the platter. Brush the remaining oil mixture over the top of the fish. Sprinkl