Cooking Recipe Raw Fish Salad (Japanese Sashimi)
Recipe Ingredients
Directions
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