SASHIMI RECIPE

Ingredients:

• 500 gms Very Fresh Fish (such as tuna, salmon or trout) • 1 Carrot • 1 Daikon Raddish

How to make Sashimi:

• Use a very sharp, flat-bladed knife to remove any skin from the fish. • Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width. • Try to make each cut one motion in one direction, taking care not to saw the fish. • Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips. • Arrange the fish pieces on a platter. • Garnish with the carrot and daikon raddish. • Sashimi is ready. Serve with the soy sauce and wasabi.