Raw Fish Salad (Japanese Sashimi)

Title:
Raw Fish Salad (Japanese Sashimi)

Yield:
9 Servings

Categories:
Japanese,
Seafood




Ingredients:





     1 lb Bass (raw) or:


          - Tuna (raw) or: other


          - fish of your choice, fresh


          - water or salt, bones and


          - skin removed and slivered


   1/2 c  Gingerroot, fresh, chopped


          -or: 1/4 c powdered ginger


   1/2 c  Horseradish, grated


   1/2 c  Mustard sauce or: 1/4 c


          - mustard powder


          Water, for mixing sauce


          - ingredients


          Bowl of very fresh salad


          - greens, broken or cut into


          - small pieces






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini