---------- Recipe via Meal-Master (tm) v8.02

     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

 posted by Robert Bass

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