Willow-pattern Sashimi

Preparation info
    • Difficulty


Appears in

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


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