Japanese-style fish
Description
A delicious appetizer for any gathering. Sashimi is a traditional dish of Japanese cuisine. It is made primarily from salmon or tuna, but sashimi can also be made from meat, including marine mammals (for example, whale). What sets sashimi apart is that it receives no heat treatment at all—the fish is served at the table raw, with soy sauce, oil, and spices. That is also where the risk lies—such fish can be a source of serious gastrointestinal infections, so you must choose it with the utmost care. The constant companions of sashimi (or sasimi) are wasabi, thinly sliced daikon, and shiso leaves. Well, if shiso is still a rarity in our parts, jars of wasabi are available in every decent supermarket (though they bear only the most distant relation to real Japanese wasabi). Daikon can be bought at any city market. Salmon hardly needs mentioning. Of course, ideally sashimi calls for freshly caught fish, but good-quality (I'll say it again—this is the key point!) frozen fish will do—and it is even easier to slice that way. There you have it. Serve the appetizer at the table.
Instructions
- 1
Step 1
Chill the fish fillet in the freezer—when it firms up slightly, slicing it into thin pieces will be much easier.
- 2
Step 2
Peel and mince the garlic.
- 3
Step 3
Add soy sauce and lemon juice to it and mix.
- 4
Step 4
Wash, pat dry, and finely chop the green onions.
- 5
Step 5
Peel and mince the ginger root.
- 6
Step 6
Place the fish slices on a flat plate. Sprinkle with ginger and green onion.
- 7
Step 7
Drizzle with the sauce and warmed peanut butter. Sprinkle with sesame seeds and serve.