Japanese Sashimi Salad with Wasabi
Ingredients
| 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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