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Sliced Raw Fish
(Sashimi)
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The most important factor in the preparation of "sashimi" is the absolute freshness of the fish. Frozen fish cannot be used. It is best to avoid salt-water fish since they are more likely to carry parasites. Keep the fish refrigerated, wrapped in cheesecloth until ready to use. Handle the fish as little as possible; the warmth of your hands can spoil its freshness.
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| What You Need: |
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1 pound fresh filleted porgy, sea bass, striped bass, red snapper, squid, abalone or tuna, in one piece
DIPPING SAUCE
4 to 6 tablespoons Japanese soy sauce, chirizu or tosa joyu and its garnish
GARNISH
A 2-inch section of daikon (Japanese white radish) or large icicle radish or white turnip, peeled, shredded and soaked in cold water until ready to use
1 carrot, peeled, shredded and soaked in cold water until ready to use
1 stalk celery cut in half lengthwise, shredded and soaked in cold water until ready to use
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| How To Cook: |
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CUTTING THE FISH: There are four basic fish-cutting methods for sashimi and a very sharp, heavy knife is indispensable to them all.
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1. HIRA GIRI (flat cut): This is the most popular shape, suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about ¼ to ½ inch thick and 1inch wide, depending on the size of the fillet.
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2. KAKU GIRI (cubic cut): This style of cutting is more often used for tuna. Cut the tuna as above (flat cut), then cut the slices into ½-inchcubes.
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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 ¼-inchslices, then cut lengthwise into ¼-inch-widestrips.
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4. USU ZUKURI (paper-thin slices): Place a fillet of bass or porgy on a flat surface and, holding the fish firmly with one hand, slice it on an angle into almost transparent sheets.
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TO SERVE:
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1. Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates.
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2. Garnish each plate with about ½ teaspoon of wasabi (see "tosa joyu" garnish), and decorate with strips of daikon, carrot and/ or celery. Cover with plastic wrap and refrigerate for no more than 1 hour before serving.
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3. Pour the dipping sauce of your choice into tiny individual dishes and accompany each serving of sashimi with its own dipping sauce. The wasabi may be mixed into the soy sauce or "tosa joyu" to taste.
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NOTE:
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To serve as a hors d'oeuvre, arrange two or more varieties or cuts of sashimi on a serving platter and accompany with dipping sauce.
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