Title: Raw Fish Salad (Japanese Sashimi)
Categories: Japanese, Seafood
Yield: 9 servings
1 lb Bass (raw) or:
- Tuna (raw) or: other
- fish of your choice, fresh
- water or salt, bones and
- skin removed and slivered
1/2 c Gingerroot, fresh, chopped
-or: 1/4 c powdered ginger
1/2 c Horseradish, grated
1/2 c Mustard sauce or: 1/4 c
- mustard powder
Water, for mixing sauce
- ingredients
Bowl of very fresh salad
- greens, broken or cut into
- small pieces
In this popular dish, the Japanese enjoy eating their
fish completely raw, cut in slivers about 1/4 inch
thick, and dipped into a mixture of fresh chopped
gingerroot, grated horseradish and mustard. We add
dishes of very fresh greens, turning the Sashimi into
a salad.
If your fish is very, very fresh, your dishes colorful
and attractively arranged, and if you accompany your
first bite of raw fish with a generous mouthful of
crisp greens, you will probably be able to overcome
your prejudices and discover what the Japanese have
known for centuries: fish doesn't have to be cooked to
taste good.
INSTRUCTIONS: Set out the slivered fish, 3 dishes of
seasonings and salad greens and let everyone mix his
own sauce, tasting and testing as he does, and help
himself to greens.
From 'The Complete Fish Cookbook', by Dan and Inez
Morris, Stoeger Sportsman's Library, 1972
