Entrante
Kingfish Yellowtail Sashimi
25 minPara 2Nutri-Score B€€€
B
25 min
25 minKingfish Yellowtail Sashimi
receta de
@mile_pupovac
@mile_pupovac
6 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
kingfish (yellowtail, sashimi-grade) (very fresh, sashimi-grade, skin and pin bones removed)Pescado300 g
soy sauce (for dipping)Despensa60 ml
wasabi paste (ready to serve)Despensa10 g
pickled ginger (thinly sliced)Despensa20 g
daikon radish (finely julienned, iced)Frutas y verduras100 g- shiso leaves (fresh, for garnish)Frutas y verduras4 piezas
lemon (cut into wedges)Frutas y verduras1 pieza
flaky sea salt (for finishing)Especias2 g
por ración
Nutrición
224kcal
- Carbohidratos
- 6 g
- Proteínas
- 33 g
- Grasas
- 8 g
lo que usará
Utensilios
sashimi knife
cutting board
Bol- plating plate
paso a paso
Preparación
- Paso 1
Chill and prepare the fish
- Keep the kingfish (yellowtail) very cold until the last moment.
- Pat the fillet dry with paper towel and remove any pin bones or dark bloodline.
- Paso 2
Slice the sashimi
- Using a long, sharp sashimi knife, cut the fillet against the grain into slices about 5 mm thick.
- Make each cut in a single, smooth drawing motion without sawing.
- Arrange the slices slightly overlapping on the chilled plate.
- Paso 3
Prepare the garnishes
- Julienne the daikon radish and soak it in iced water until crisp, then drain well.
- Shape the wasabi into a small quenelle and set out the pickled ginger.
- Cut the lemon into wedges.
- Paso 4
Plate and serve
- Place the daikon nest and shiso leaves on the plate next to the fish.
- Add the wasabi, pickled ginger and lemon wedges.
- Finish with a pinch of flaky sea salt.
- Serve immediately with soy sauce for dipping.