Sashimi of salmon trout, brill, and scallops
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Sashimi is a Japanese delicacy. It primarily consists of very fresh raw seafood, sliced into thin pieces, and served only with a dipping sauce (soy sauce with wasabi paste or such condiments as grated fresh ginger, or ponzu), and such garnishes as shiso and shredded daikon radish. Dimensions vary but are typically about 2.5 cm (1") wide by 4 cm (1.5") long by 0.5 cm (0.2") thick.
ingredients
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serves: 4
4 oz (100 g) skinned salmon trout fillet (taken from a small fish)
4 oz (100 g) skinned brill or flounder fillet (taken from a small fish)
4 prepared bay scallops (weighing about 1 oz (25 g) each)
1 tablespoon wasabi paste
Long chives (for garnish)
SOY DIPPING SAUCE:
1 piece (1/2-inch/1-cm) of peeled fresh ginger (minced)
2 green onions (minced)
1/2 Finely grated zest and juice of lime
3 tablespoons dark soy sauce
3 tablespoons water
Servings Per Recipe: 4
Amount per Serving
Calories: 156
- Total Fat: 6.3 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 50.5 mg
- Sodium: 1035.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.9 g
- Sugars: 0.7 g
- Protein: 14.3 g
preparation
1. Cut each piece of salmon trout and brill across into slices 1/4 inch (5 mm) thick, angling the knife blade at 45 degrees as you do so and keeping the fish fillets in shape.
2. Remove the corals, if any, from the scallops, then slice each scallop horizontally into two or three disks. Divide the fish among four plates and place a small amount of wasabi paste alongside.
3. Mix all the ingredients for the soy dipping sauce together and pour into four small bowls or ramekins. Place on each plate next to the fish, garnish with the chives, and serve.
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