Sashimi is a Japanese delicacy of thinly sliced fresh raw fish, served with soya sauce and wasabi.
Ingredients and Method
Sashimi is a Japanese delicacy of thinly sliced fresh raw fish, served with soya sauce and wasabi.
In this recipe, you slightly “cook” the sashimi with the hot oil, leaving it deliciously soft and silky. Sashimi should always be made with saltwater fish because of concerns over parasites in freshwater fish.
SERVES 4
2 x 200g fresh salmon fillets
30 ml olive oil
30 ml sesame oil
30 ml sesame seeds
3-4 cm fresh ginger, peeled
juice of 1 lemon
30 ml salmon roe
a handful of baby salad leaves such as watercress
1 Remove the skin on the salmon fillets and place the fillets in the freezer for 30 minutes to firm up. This makes slicing easier.
2 Mix the olive oil, sesame oil and sesame seeds together.
3 Cut the salmon very thinly with a sharp knife and arrange overlapping on serving plates. Heat the oils and drizzle over the salmon slices.
4 Finish with a squeeze of lemon, fresh ginger and salad leaves.
Nutritional content per serving
1 558 kJ
2 g Carbohydrate
22 g Protein
31 g Fat
