Sashimi – A Fresh Japanese Delight
Category: Main Dishes
Servings: 5
Preparation Time: 30 minutes
Difficulty: Medium
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sea Bass (Branzino) | 150g |
| Tuna | 150g |
| Salmon | 150g |
| Soy Sauce | To taste |
| Wasabi | To taste |
| Daikon (Radish) | To taste |
| Wakame Seaweed | 15g |
Instructions:
Step 1: Preparing the Sea Bass (Branzino)
To begin preparing your sashimi, the first step is to clean the sea bass (branzino). If you’re starting with a whole fish, ensure it’s already gutted, without its head and scales. To get 150g of sea bass for this recipe, you can either purchase a pre-cut fillet or follow these steps for filleting the whole fish:
- Start by removing the head and gutting the fish.
- Lay the fish belly side up. With a sharp knife, make a cut along the central bone running to the tail.
- Then, make a second cut along the top of the fish, just above the dorsal fin.
- Rotate the fish so the tail is on the right side and make the same cut along the top side, working from tail to head.
- Cut to the base of the tail to extract one fillet.
- Turn the fish over with the flesh side on the cutting board and repeat the process to obtain the second fillet.
- Clean each fillet by removing any remaining bones with tweezers.
- To remove the skin, gently slide the knife between the skin and the flesh starting from the tail.
- Submerge the fillet in a bowl of water, ice, and salt. Gently rub it to remove excess fat.
- Dry it carefully with a clean towel.
Once cleaned, slice the fillet into 10 pieces, each about 15g, cutting diagonally against the grain.
Step 2: Slicing the Tuna and Salmon
Next, repeat the same process with the tuna and salmon fillets. You’ll want to slice them into 10 even pieces of approximately 15g each, ensuring the slices are consistent in thickness and weight. Each slice should be cut diagonally against the grain of the fish.
Step 3: Plating the Sashimi
For each serving plate, arrange the fish slices neatly:
- Place 2 slices of sea bass (branzino), 2 slices of tuna, and 2 slices of salmon on a bed of daikon (radish), creating a beautiful color contrast on the plate.
- Add a small amount of fresh wasabi and kizami wasabi (finely chopped wasabi) on the side for a kick of heat.
- Garnish the dish with a sprinkle of wakame seaweed for an added umami flavor.
Step 4: Serving and Enjoying
Your sashimi is now ready to be served! It is best enjoyed immediately while fresh, paired with a drizzle of soy sauce for dipping. The delicate, fresh flavors of the fish, combined with the cool, crunchy daikon and the zing of wasabi, create a perfect harmony of textures and tastes.
Tips for the Best Sashimi:
- Freshness is Key: Ensure that your fish is fresh and of the highest quality. If possible, purchase it from a trusted seafood supplier.
- Use a Sharp Knife: For perfectly clean cuts, use a sharp knife to slice the fish thinly and evenly.
- Experiment with Garnishes: While the traditional garnish for sashimi includes wasabi and wakame, feel free to experiment with other fresh herbs or citrus zest to elevate the dish.
Savor your homemade sashimi, a simple yet sophisticated dish that brings the essence of Japanese cuisine right to your dining table!
