Willow-pattern Sashimi

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

This gets its name from the fact that the slices of fish should be thin enough for you to be able to see the pattern of the serving plate through them.


  • 1 very fresh sea bass, weighing about 900g/2 lb
  • 1 small cucumber
  • sea salt
  • caster sugar
  • Kikkoman soy sauce, to serve
  • l/2tbsp wasabi powder (Japanese green horseradish), to serve


    Mise en Place

    First prepare the fish: ask your fishmonger to scale, gut and fillet the bass and remove the pin bones, or do it yourself using a small pair of pliers or strong tweezers. Skin the fillets and pat them dry with paper towels. Salt lightly, wrap in greaseproof paper and refrigerate for up to 2 hours. Also chill the serving plate.

    Peel alternating strips of skin off along the length of the cucumber to give a decorative striped effect and then cut the cucumber into very thin slices. Sprinkle with a little salt and sugar and leave for 1 hour • In one of the 5 dipping bowls, make some wasabi paste by mixing the powder with an equal amount of cold water.

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