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4
Easy
Published 1965
In Japan, sashimi (raw fish ribbons) is served as an appetiser on individual plates or small bowls, accompanied by a 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