Japanese Sashimi
Preparation info
Serves
4
Difficulty
Easy
Appears in
The Robert Carrier Cookbook
Published 1965
Ingredients
1 pound
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 across the grain into thin ribbons
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.