- DIPPING SAUCE:
- 1 daikon shredded
- 1 carrot cut into curls
- 1 tablespoon wasabi (horseradish)
- 1/2 cup dark soy sauce
You will need a fresh trout. It is very important to use a fresh fish. On a cutting board, cut the head off using a sashimi slicer. Gut the fish and wash it in cold running water. Use your free hand to keep the fish from slipping while you fillet it. Keep the blade horizontal, and cut just above the skeleton of the fish from head to tail. Turn the fish over and cut the second fillet. Remove the rib bones from the fillets. Remove any remaining bones with tweezers. Remove the skin.
Hint: Place the fillet skin-side down on a damp cutting board with the tail end facing you. Make a cut beginning at the tail end. When the blade reaches the skin, pull the skin to the left, while sawing with the blade to the right. The aim is to cut away only the skin.
Cut the fillets into 1/8-inch slices. Place sashimi in a bowl of cool water, and rinse, then plunge it into an ice bath for 1 minute. Arrange the slices in a row on a bed of finely shredded daikon and garnish with carrot curls.
Serve early in the meal so it's subtle flavor may be enjoyed while your palate is still fresh. Sashimi is ususally served on individual shallow dishes. This is a dish that goes well with sake.
This recipe yields ?? servings.