Ingredients:

  • 200g Fresh Sea Bream Fillets, skin removed and bones cleaned
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Wasabi Paste (adjust to taste)
  • Pickled Ginger for serving
  • A few drops Sesame Oil for drizzling (optional)
  • Microgreens or Shiso Leaves for garnish (optional)

Instructions:

  1. [Prepare Your Workspace]: Clean your cutting board and knife thoroughly. Make sure all utensils are sanitized, as raw fish requires cleanliness to avoid contamination.
  2. [Slice the Fish]: Place the sea bream fillet on the cutting board with the flesh side facing up. Using a sharp, long knife, slice against the grain of the fish into thin pieces. Aim for about 0.5 cm thick slices (roughly 1/4 inch). Keeping your knife at an angle will give you beautifully shaped pieces.
  3. [Plate the Sashimi]: Arrange the sliced sea bream attractively on a chilled plate or platter in a fan shape or overlapping slightly.
  4. [Garnish]: If using microgreens or shiso leaves, arrange them around or on top of the sashimi for visual appeal.
  5. [Prepare Accompaniments]: In small bowls, serve soy sauce and wasabi paste separately; you can mix wasabi into soy sauce if preferred. Add pickled ginger beside the sashimi as it helps cleanse your palate between bites.
  6. [Optional Drizzle]: Just before serving, drizzle sesame oil over the sashimi to add an extra layer of flavor if desired.