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Add a photoServings: 5
Ingredients
- 1 lb Fresh Sea Bass Fillet
- 1 lb Squid
- 1 lb Turbot
- 1 lb Tunny Fish
- 1 lb Halibut
- 1 lb Abalone
- 1 lb Bream
- 4 Tbsp. Soy Sauce -Or possibly-
- Â Â Tosa Joyu
- Â Â Chirizu -Or possibly-
- 2 x " Secion Diakon
- 1 x Celery
- 1 x Carrot
Directions
- CUTTING THE FISH:There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must.
- 1. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4" to 1/2" thick and 1" wide, depending on the size of the fillet.
- 2. Kaku Giri (Cubic Cut) This style of cutting is more often used for tunny fish. Cut the fish as above, the cut the slices into 1/2" cubes.
- 3. Ito Zukuri (Thread Shape) Although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into 1/4" slices, the cut lengthways into 1/4" wide strips.
- 4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or possibly bream on a flat surface and, holding the fish firmly with one hand, slice it at an angle into almost transparent sheets.
- TO SERVE:Sashimi may be composed of one fish or possibly a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates. Garnish each plate with obout 1/2 tsp. of wasabi and decorate with strips of daikon, carrot and/or possibly celery. Cover with a sheet of plastic and chill for NO MORE THAN 1 HOUR before serving.
- Pour the dipping sauce of your choice into tiny dishes and accompany each serving of Sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or possibly tosa joyu to taste. To serve as an hors d' oerve, arrange two or possibly more varieties or possibly cuts of sashimi on a serving dish and accompany with dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 5 servings | |
| Calories 458 | |
| Calories from Fat 77 | 17% |
| Total Fat 8.55g | 11% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 573mg | 24% |
| Potassium 1360mg | 39% |
| Total Carbs 9.5g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.64g | 0% |
| Protein 79.95g | 128% |
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