Sashimi (Sliced Raw Fish)
SERVINGS 4
1 lb. raw fish
1 cup shredded lettuce or watercress tips
1/2 teaspoon dry mustard or ginger root
1/2 teaspoon hot water
1/2 cup shoyu
Use fish which has no small bones in the flesh, such as tuna, ahi, swordfish, ulua or uku. Remove skin and the dark portion. Using a sharp, long knife, slice fish diagonally into pieces about 2 inches long, 1 inch wide and 1/8 inch thick. Use just one way motion in cutting, and lay the slices gently with the knife, overlapping each piece.
Line a plate with the shredded lettuce and arrange sliced fish neatly on it. Chill until ready to serve.
Make a paste with mustard and about 1/2 teaspoon of hot water, stirring vigorously with a pair of chopsticks. Before serving, add the shoyu. The sliced fish is dipped into this sauce when eaten.
Grated ginger root may be used instead of mustard.
GARNISHES:
Other vegetables such as shredded cabbage, shiso leaves, shredded cucumber or daikon may be used.
