sashimi with pickled ginger

We love our seafood. 

Seriously can't get enough of it.

And at least once a week, I make a dinner of sashimi.

I remember when we got into Japanese food, and thought it would be so dangerous to prepare sashimi at home.

But really, it's so easy!

You just need a nice sharp knife and a bit of bravery.

A visit to my local fish monger and I came away with some fresh tuna, blue eye cod and seaweed salad.

Sashimi

Method

fish of your desire (tuna, salmon, swordfish, blue-eye cod, marlin etc)

On a clean wooden chopping board, place the fillet*.

With a sharp knife, slice as finely as desired - against the grain.

Return to the refridgerator until required.

Serve with pickled ginger (recipe below), wasabi paste and soy sauce.

*Tip: you may find it useful to place the fillets in the freezer for 10 mins for ease of slicing.

Pickled Ginger

Ingredients

fresh ginger

mirrin

japanese vinegar

water

Finely slice the desired amount of ginger.

Fill a jar with the sliced ginger.

Then mix a third of each mirrin, vinegar and water.

Pour over the ginger until all covered.

Screw on lid and shake vigourously.

Leave to pickle the refrigerator for 4 weeks.

Then it's ready to serve.

As mentioned on my previous post, here is an example of what I used my sprouts for.

The spicy mustard sprouts go perfectly with the metallic taste of the tuna while the cress sprouts go so well with the butteriness of the blue eye cod.