Japanese Sashimi

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 pound fresh halibut, sea bass or mackerel

Method

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 a