Raw Fish Salad (japanese Sashimi) Recipe
Yield: 9 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Bass, (raw) or: Tuna (raw) or: other fish of your choice, fresh water or salt, bones and skin removed and slivered
1/2 cup: Gingerroot, fresh, chopped or: 1/4 c powdered ginger
1/2 cup: Horseradish, grated
1/2 cup: Mustard sauce or: 1/4 c mustard powder,
Water, for mixing sauce ingredients
Bowl of very fresh salad greens, broken or cut into small pieces
Directions:
In this popular dish, the Japanese enjoy eating their fish completely
raw, cut in slivers about 1/4 inch thick, and dipped into a mixture
of fresh chopped gingerroot, grated horseradish and mustard. We add
dishes of very fresh greens, turning the Sashimi into a salad.
If your fish is very, very fresh, your dishes colorful and
attractively arranged, and if you accompany your first bite of raw
fish with a generous mouthful of crisp greens, you will probably be
able to overcome your prejudices and discover what the Japanese have
known for centuries: fish doesnt have to be cooked to taste good.
INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and
salad greens and let everyone mix his own sauce, tasting and testing
as he does, and help himself to greens.
From The Complete Fish Cookbook, by Dan and Inez Morris, Stoeger
Sportsmans Library, 1972
posted by Robert Bass
Source from luhu.jp
raw, cut in slivers about 1/4 inch thick, and dipped into a mixture
of fresh chopped gingerroot, grated horseradish and mustard. We add
dishes of very fresh greens, turning the Sashimi into a salad.
If your fish is very, very fresh, your dishes colorful and
attractively arranged, and if you accompany your first bite of raw
fish with a generous mouthful of crisp greens, you will probably be
able to overcome your prejudices and discover what the Japanese have
known for centuries: fish doesnt have to be cooked to taste good.
INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and
salad greens and let everyone mix his own sauce, tasting and testing
as he does, and help himself to greens.
From The Complete Fish Cookbook, by Dan and Inez Morris, Stoeger
Sportsmans Library, 1972
posted by Robert Bass
Source from luhu.jp