| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Japanese | Japanese, Seafood | 9 | Servings |
INGREDIENTS
| 1 | lb | Bass (raw) or: Tuna (raw) or: other fish of your choice, fresh water or salt, bones and skin removed and slivered |
| 1/2 | c | Gingerroot, fresh, chopped or: 1/4 c powdered ginger |
| 1/2 | c | Horseradish, grated |
| 1/2 | c | Mustard sauce or: 1/4 c mustard powder |
| Water, for mixing sauce ingredients | ||
| Bowl of very fresh salad greens, broken or cut into small pieces |
INSTRUCTIONS
In this popular dish, the Japanese enjoy eating their fish completely raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped gingerroot, grated horseradish and mustard. We add dishes of very fresh greens, turning the Sashimi into a salad. If your fish is very, very fresh, your dishes colorful and attractively arranged, and if you accompany your first bite of raw fish with a generous mouthful of crisp greens, you will probably be able to overcome your prejudices and discover what the Japanese have known for centuries: fish doesn't have to be cooked to taste good. INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens. From 'The Complete Fish Cookbook', by Dan and Inez Morris, Stoeger Sportsman's Library, 1972 posted by Robert Bass From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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