Japanese Sashimi

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 1 pound fresh halibut, sea bass or mackerel


In Japan, sashimi (raw fish ribbons) is served as an appetiser on individual plates or small bowls, accompanied by a Shoyu Spice Sauce.

Shoyu Spice Sauce

Combine horseradish, mustard, ginger and vinegar, and mix to a smooth paste. Add com oil and soy sauce.

Fillet the fish, taking care to remove all bones. Cut the fillets diagonally across the grain into thin ribbons ½ inch wide.

To serve: place fish ribbons on each plate. Accompany with a small bowl of Shoyu Spice Sauce. Fish slices are picked up one by one with chopsticks and dipped into the sauce.