Skip to content
Menu
Kingfish Yellowtail Sashimi
Entrée

Kingfish Yellowtail Sashimi

25 minPour 2Nutri-Score B€€€
par @mile_pupovac6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • kingfish (yellowtail, sashimi-grade) (very fresh, sashimi-grade, skin and pin bones removed)Poissons300 g
  • soy sauce (for dipping)Épicerie60 ml
  • wasabi paste (ready to serve)Épicerie10 g
  • pickled ginger (thinly sliced)Épicerie20 g
  • daikon radish (finely julienned, iced)Fruits et légumes100 g
  • shiso leaves (fresh, for garnish)Fruits et légumes4 morceaux
  • lemon (cut into wedges)Fruits et légumes1 morceau
  • flaky sea salt (for finishing)Épices2 g

par portion

Nutrition

224kcal

Glucides
6 g
Protéines
33 g
Lipides
8 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • sashimi knife
  • cutting board
  • Saladier
  • plating plate

pas à pas

Préparation

  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.
    Étape 1

  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.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4
Obtenir Mezze