Sashimi is not and should not the sole property of Japanese gastronomy.
After all, carpaccio is nothing but a varietyof sahimi!
I remember savouring this Cinese=style sashimi for the first time in Shizuoka City in a great French restaurant!
So next time you get your hands on a nice piece of fresh white-fleshed fish, why don’t you try experiment?
Below is the method. Do experiment with quantities!
INGREDIENTS: For 2~people
-Sole, Seabream, Snapper: a large fillet
-White leek: 1
-Fresh coriander: as appropriate
-Wantan, wonton, wuntun wrappers: as appropriate
-Peanuts: as appropriate
-Fresh ginger: as appropriate
-Lettuce: a appropriate
-Lemon or lime: as appropriate
-Peanuts oil: 2 tablespoons
-Sesame oil: 2 tablespoons
-Soy sauce: 3 tablespoons
-White leeks: 1 tablespoon (Chopped finely)
-Red chillies (sliced thin): 1
-Coriander (finely chopped): 1 tablespoon (chopped finely)
-White Sesame oil: 1 tablespoon
-Cut the fish into thin slices.
-Cut the white leek into very thin strips, leave in water for a while and drain well.
-Cut the lettuce into 1 cm wide strips.
-Cut the wanton wrappers into 1 cm wide strips and deep-fried until crispy. Place them on a kitchen paper to absorb excess oil and cool down.
-Crush the peanuts in small bits.
-Cut the fresh ginger into very thin strips, leave in clean water for a while, then drain thoroughly.
-Prepare the sauce. in a bowl drop the soy sauce, chopped white leeks, thinly sliced red chili, chopped coriander and white sesame oil and mix well. If you warm this sauce up a little before pouring it over the fish, the flavours will be enhanced.
-On a serving dish (look at the picture!), place the slices of fish on a bed of lettuce and sprinkle with a very small amount of salt and pepper.
-Top with a much as you want white leek strips, ginger strips, deep-fried wanton wrappers, crushed peanuts, appropriately cut fresh coriander, lemon or lime slices and pour the sauce all over.
-As a last optional touch, heat peanuts oil and sesame oil (2 to 1) until it smokes and pour it over the top! You could also press a lemon over the top and add more spices in the sauce!
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2 thoughts on “Chinese-Style Sashimi!”
Love your blog! So much to read! This salad is called “yee sang” or “yu sheng” (means “raw fish” but the word sounds like “increase in abundance”), and it’s a festive dish served during the Lunar New Year in Malaysia and Singapore (to my knowledge, it’s not really that popular or well-known outside of these two countries). 🙂
Thank you so much for the information!