Sashimi

Serves 4


Ingredients:

500g very fresh fish, such as tuna, salmon, kingfish, ocean trout, snapper, whiting, bream or jewfish
1 carrot, to garnish
1 daikon, to garnish
1 Lebanese cucumber, thinly sliced
Japanese soy sauce, for serving
wasabi, for serving


Method:

1. Clean the fish and then use a very sharp, flat-bladed knife to remove any skin. Cut into thin, evenly sized slices, about 5mm wide. Cut with an even motion, taking care not to saw, to produce smooth strips of fish.
2. Use a zester to scrape the peeled carrot and daikon into long thin strips. Alternatively, use a very sharp knife to cut them into julienne strips.
3. Arrange the sashimi pieces and the cucumber, carrot and daikon attractively on a platter and serve with a bowl of soy sauce and some wasabi.

Nutrition per serve:
Protein 25g;
Fat 4g;
Carbohydrate 3g;
Dietary Fibre 2g;
Cholesterol 90mg;
635 kj (150 cal)

Note: It is crucial that the fiah used for making Sashimi are very fresh and of the highest quality. Frozen seafood should not be used and the Sashimi must be prepared just before serving. You can use either one kind of fish or a mixture of different types of fish. The vegetable garnishes can be varied.