Ingredients
CHOOSE ONE (ONE PIECE
1 lb fresh sea bass fillet
1 lb squid
1 lb turbot
1 lb tunny fish
1 lb halibut
1 lb abalone
1 lb bream
DIPPING SAUCE
4 tbsp soy sauce -or-
1 tosa joyu
1 chirizu -or-
GARNISH
1 2 secion diakon
1 each celery
1 each carrot
Directions
CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp,
heavy knife is a must. 1. Hara Giri (Flat Cut) Most popular cut.
Suitable for any filleted fish. Holding the fish firmly, cut
straight down in slices about 1/4" to 1/2" thick and 1" wide,
depending on the size of the fillet.
2. Kaku Giri (Cubic Cut) This style of cutting is more often used
for tunny fish. Cut the fish as above, the cut the slices into 1/2"
cubes.
3. Ito Zukuri (Thread Shape) Although this technique may be used
with any small fish, it is especially suitable for squid. Cut the
squid straight down into 1/4" slices, the cut lengthways into 1/4"
wide strips.
4. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream
on a flat surface and, holding the fish firmly with one hand, slice
it at an angle into almost transparent sheets.
TO SERVE: Sashimi may be composed of one fish or a variety of fish. To
serve as part of a meal, arrange the fish attractively on individual
serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi
and decorate with strips of daikon, carrot and/or celery. Cover with
a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before
serving.
Pour the dipping sauce of your choice into tiny dishes and
accompany each serving of Sahshimi with it's own sauce. The wasabi
may be mixed with soy sauce or tosa joyu to taste. To serve as an
hors d' oerve, arrange two or more varieties or cuts of sashimi on a
serving dish and accompany with dipping sauce.
Servings: 5 servings
Sashimi (Sliced Raw Fish) Recipe brought to you by Recipe Ideas
Categories: Fish; Halibut; Japanese; Seafood
The History of Recipes
Academics have traced the existance of recipes back into history, in truth as far into history as the early Egyptians, and maybe further still. In practice though, in the main part, these ancient cook books were just very simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During Roman times around 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and desserts, a style of dining still practiced today. Aspicius informs us how the ancient chefs were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. As our culinary historical trip moves on a few more years there are two interesting recipe books from the 14th Century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is popular today, but instead descriptions of the types of meals eaten by the nobility of the time. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new tastes led to an increase in cookery books, many of which are kept safe in academic collections. During the succeeding few hundred years, the wealthy families of the West tried to serve up the best banquets, and because of this the best cooks and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and publishing popular recipes of the day. By the arrival of the 20th century, cooking books were starting to become popular due to higher levels of literacy, people having more leisure time and having more money. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Sashimi (Sliced Raw Fish) recipe.
