Ingredients:

500 g



1
1

very fresh fish such as tuna, salmon, kingfish, ocean trout, snapper, whiting bream or jewfish
Japanese soy sauce, to serve
wasabi, to serve
carrot, peeled
daikon, peeled

Method:

1. Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer. Chill until the fish is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.

2. Arrange the sashimi pieces attractively on a platter. Traditionally served with Japanese soy sauce and wasabi.

3. For garnishing: Use a zester to scrape carrot and daikon into long fine strips or, alternatively, cut them into fine julienne strips. Garnish with the carrot and daikon.