Przystawka

Kingfish Yellowtail Sashimi

25 minPorcje: 2Nutri-Score B€€€

25 min

Przystawka

przepis od

@mile_pupovac

czego potrzebujesz

2 osoby

kingfish (yellowtail, sashimi-grade) (very fresh, sashimi-grade, skin and pin bones removed)Ryby300 g
soy sauce (for dipping)Spiżarnia60 ml
wasabi paste (ready to serve)Spiżarnia10 g
pickled ginger (thinly sliced)Spiżarnia20 g
daikon radish (finely julienned, iced)Warzywa i owoce100 g
shiso leaves (fresh, for garnish)Warzywa i owoce4 kawałki
lemon (cut into wedges)Warzywa i owoce1 kawałek
flaky sea salt (for finishing)Przyprawy2 g

na porcję

224kcal

czego użyjesz

krok po kroku

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.
Krok 1
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.
Krok 2
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.
Krok 3
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.
Krok 4