Lemon Sole and Fresh Oyster Salad

Name: Lemon Sole and Fresh Oyster Salad (Hirame Konbu Jime To Nama-gaki No Salada)
Yield: Serves four
Cuisine: Japanese
Ingredients: 25 g/1 oz daikon or radishes, peeled and very finely grated; 12 large fresh oysters, opened; 30 ml/2 tbsp shoyu; 15 ml/1 tbsp sake; salt; 15 ml/1 tbsp rice vinegar; 8 chives; 105 ml/7 tbsp rice vinegar; seeds from ½ pomegranate; 60 ml/4 tbsp walnut oil; 1 lime, ½ thinly sliced; 450 g/1 lb large broad (fava) beans, podded; 50 g/2 oz celery sticks, strings removed; 50 g/2 oz Japanese cucumber, ends trimmed, or ordinary salad cucumber with seeds removed; dashi-konbu, in 4 pieces, big enough to cover the fillets; 1 very fresh lemon sole, skinned and filleted into 4 pieces

Hirame Konbu Jime To Nama-gaki No Salada

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Oysters, flavoured with a rice-vinegar dressing, taste wonderful with lemon sole sashimi. In Japan, menus are based on what fish was freshly caught that day, not the other way around. This dish is called Hirame Konbu Jime To Nama-gaki No Salada.

Ingredients

1 very fresh lemon sole, skinned and filleted into 4 pieces
105 ml/7 tbsp rice vinegar

Asia
Japan
Fish course
Pescatarian

Method

Sprinkle salt on the sole fillets. Cover and cool in the refrigerator for an hour.
Mix the rice vinegar and a similar amount of water in a bowl. Wash the fish fillets in the mixture, then drain well. Cut each fillet in half lengthways.
Lay 1 piece of dashi-konbu on a work surface. Place a pair of sole fillets, skinned-sides together, on to it, then la