| 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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