Turbot Sashimi Salad with Wasabi

Name: Turbot Sashimi Salad with Wasabi (Sashimi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 8 radishes, thinly sliced; 50 g/2 oz cucumber, chopped; 25 g/1 oz rocket (arugula) leaves; 75 ml/5 tbsp olive oil; 90 ml/6 tbsp rice vinegar (use brown if available); 15 ml/1 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 7.5 ml/1½ tsp water; 5 ml/1 tsp salt; ice cubes; 300 g/11 oz mixed salad leaves; 400 g/14 oz very fresh thick turbot, skinned and filleted

Sashimi

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Eating Sashimi, or raw fish, with traditional sauces disappeared when shoyu became popular in the 17th century. The use of sauces returned with the western-inspired salad.

Ingredients

ice cubes
400 g/14 oz very fresh thick turbot, skinned and filleted
300

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

First make the dressing. Roughly tear the rocket leaves and process with the cucumber and rice vinegar in a food processor or blender. Pour into a small bowl and add the rest of the dressing ingredients, except for the wasabi. Check the seasoning and add more salt, if required. Chill until needed.