Japanese Sashimi

Name: Japanese Sashimi
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 pound fresh halibut, sea bass or mackerel; ¼ pint soy sauce; 1 tablespoon corn oil; 1 tablespoon vinegar; pinch of ginger; 1 teaspoon dry mustard; 1 teaspoon grated horseradish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound fresh halibut, sea bass or mackerel

Asia
Japan
Starter
Fish course
Pescatarian

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