Recipes » Sashumi - The new way

  • Ingredients

  • Red Snapper Fillet
  • Very finely chopped garlic
  • Ginger sticks
  • Chives
  • Toasted White Sesame Seeds
  • Lemon Brewed Soy Sauce

  • Recommended Knife:

  • Yanagiba for the fish.
  • Usuba or Santoku for the vegetables.

Method:

Place the fillet of red snapper, skin side up, horizontally across the chopping board with the tail side on the left if you are right handed, otherwise vice versa.

Keep the flesh of the fish steady with your left hand and holding the knife at a sharp angle, tilting the blade to the right - working from the left - make wafer thin slices. Do not use the knife with a sawing or backward / forward motion but instead slice the fish with one clean drawing action -- this will keep the grain of the fish intact and defined which of great importance to the final presentation of this dish.

Place a slice of fish on each cucumber boat, dab with a minute amount of the garlic, and place a few ginger sticks. Sprinkle with the sesame seeds. Now drizzle a little lemon-brewed soy (if this is not available mix 1 part lemon juice to 3 parts soy sauce).

Just before serving, mix 1 part of sesame oil to 3 parts of olive oil, and heat until it just begins to smoke. Pour about a ¼ teaspoon of the hot oil onto the fish being careful not to get any onto the cucumber and serve.

This dish is particularly suited to those new to the delights of sushi and sashimi.

Cucumber Boats

Slice the cucumber as thinly as you can - ideal thickness is1/8" of an inch or less.

Put the slices into a bow of cold water and leave for an hour.

The slices should now have curled up on the edges resulting in a small 'bowl'.

Ginger Sticks

Peel a 2" knob of ginger and slice thinly and julienne as finely as you can. Immerse in ice cold water for a minute and drain.

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