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!

Chionese-Style Sashimi!

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

Sauce:
-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

RECIPE:

-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!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-