This Sashimi recipe from Chef Teruko is made using raw fish which is cured by soy and sake. It’s light, healthy and great as a starter for two. It can be served on its own or with plain rice. The strength of the soy sauce goes well with a glass of Sauvignon Blanc or green tea. The recipe can also be made with Arctic Char, which you can buy locally from Houghton Springs Fish Farm in Winterbourne Houghton near Blandford Forum, Dorset (01258 880058).
- 1 fresh salmon fillet (about 200g)
- 50 ml light soy sauce
- 1 tsp sake
- 1 tsp mirin
For the salmon:
- Prepare a bowl of cold water with some ice cubes.
- Bring the water to the boil in a saucepan, then put the salmon fillet in for a few seconds.
- When the salmon surface has become white, take it out of the saucepan carefully with a flat tool to put it into the bowl of iced water.
- When the salmon is chilled, take it out then pat dry with kitchen paper.
For the soy marinade sauce:
- Put all the ingredients in a saucepan to boil then turn it off.
- Wait until the sauce cools down before marinating the salmon pieces.
- Pour the marinade sauce into a flat container with a lid
- Cut the salmon carefully into 5-7mm slices then put them in the sauce for 15 minutes sealed with the lid in the fridge.
- Take the salmon pieces out of the sauce and wipe the excess with kitchen paper.
- Put the salmon pieces in another container sealed and leave it overnight in the fridge.
- Serve the salmon Sashimi with Wasabi horseradish!
White Pepper Top Tip: The marinade sauce can be used for up to one week.