Japanese Sashimi Salad with Wasabi


  • ice cubes
  • 1 lb of fresh thick turbot or other flaky white fish, skinned filet
  • 11 oz of mixed salad leaves
  • 8 radishes, thinly sliced
  • 1 oz arugula leaves
  • 2 oz cucumber, chopped
  • 6 tsp rice vinegar
  • 5 tsp olive oil
  • 1 tsp salt
  • 1 tbs wasabi paste
  • For the dressing, roughly tear the argula and mix with the cucumber and vinegar in a food processor.
  • Pour into a bowl and add the olive oil, salt.
  • Taste for seasoning, then chill.
  • Prepare a bowl of ice cold water.
  • Cut the fish in half lengthwise, then cut into 1/4 inch slices crosswise.
  • Plunge the fish into the ice cold water as you slice.
  • After 2 minutes or so, the fish slices will start to curl and become firm. Take out with a slotted spoon and place on paper towels to drain.
  • In a large serving bowl, mix the fish with the salad leaves, and radishes.
  • Mix the wasabi into the dressing, and add to the salad, toss gently.

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